Roasted Fall Vegetables - Kidney Kitchen

Ingredients

• 1 medium potato, sliced
• 1 medium sweet potato, sliced
• 4 large shallots, peeled and sliced
• 1 medium acorn squash, sliced into semi-circles
• 2 small parsnips, sliced
• 2 small turnips, sliced
• ¼ cup olive oil
• Black pepper, freshly grounded, to taste
• 6 tablespoons unsalted butter
• 4 large sage leaves
• 2 teaspoons spanish sherry vinegar
• A pinch of sea salt (optional)