Rainbow Roasted Vegetables Recipe

Name: Rainbow Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Rainbow Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rainbow Roasted Vegetables

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