Toss vegetables and apples with the oil to coat. Season with salt and pepper.
Place vegetables on shallow baking or roasting pan.
Roast vegetables until slightly golden and tender, approximately 15-20 minutes.
While vegetables and apples are roasting, add sugar in the raw, sherry wine vinegar, and soy sauce to a small saucepan and bring to a simmer; reduce by one-third. Add butter to the liquid a piece or two at a time, whisking occasionally. Season with salt and pepper. Add herbs.
Toss vegetables and apples with dressing and serve.