Rainbow Roasted Vegetables

Name: Rainbow Roasted Vegetables
Ingredients: 2 red bell peppers, stemmed and seeded, cut into 1 1/2-inch-thick rounds; 2 medium carrots, cut into 1 1/2 -inch pieces; 2 medium parsnips. cut into 1 1/12-inch pieces; 1 head broccoli, cut into 3-inch florets; 3 medium red beets, scrubbed and cut into 1-inch wedges; 6 to 8 sprigs fresh thyme; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; Balsamic Glaze, recipe follows; 1/2 cup balsamic vinegar; 1 tablespoon sugar

11 ingredients

9 steps

Ingredients

2 red bell peppers, stemmed and seeded, cut into 1 1/2-inch-thick rounds
2 medium carrots, cut into 1 1/2 -inch pieces
2 medium parsnips. cut into 1 1/12-inch pieces
1 head broccoli, cut into 3-inch florets
3 medium red beets, scrubbed and cut into 1-inch wedges
6 to 8 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Balsamic Glaze, recipe follows
1/2 cup balsamic vinegar
1 tablespoon sugar

Directions

1

Preheat the oven to 425 degrees F and place a rack in the center of the oven.
2

Arrange the peppers, carrots, parsnips, broccoli and beets in rows to create a rainbow of colors on a large baking sheet.
3

Scatter the thyme sprigs over the vegetables and drizzle with the oil.
4

Season with salt and pepper.
5

Roast until the vegetables are tender and cooked through, about 30 minutes.
6

Drizzle the Balsamic Glaze over the vegetables and serve.
7

In a small saucepan, combine the vinegar and sugar and bring to a boil over high heat.
8

Reduce the heat to a simmer and cook until syrupy and reduced to 1/4 cup, 8 to 10 minutes.
9

Yield: 1/4 cup