Rainbow Roasted Vegetables
Recipe from Food Network
Ingredients
- 2 red bell peppers, seeded and cut into rounds
- 2 medium carrots, cut into pieces
- 2 medium parsnips, cut into pieces
- 1 head broccoli, cut into florets
- 3 medium red beets, cut into wedges
- 6 to 8 sprigs fresh thyme
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the glaze: 1/2 cup balsamic vinegar and 1 tablespoon sugar
Method
- Heat the oven to 425°F. Arrange the peppers, carrots, parsnips, broccoli, and beets in rows on a large baking sheet. Add thyme, oil, salt, and pepper.
- Roast until tender, about 30 minutes.
- For the glaze, boil the vinegar and sugar, then simmer until syrupy and reduced to 1/4 cup, 8 to 10 minutes.
- Drizzle the glaze over the vegetables and serve.