Rainbow Roasted Vegetables with Balsamic Glaze

Serves 8

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
2 cups broccoli florets, cut into 2-inch florets (fresh or frozen, very dried)
2 cups cauliflower, cut into 2-inch florets (fresh or frozen, very dried)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme, or fresh
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Balsamic Glaze

1/2 cup balsamic vinegar
1 tablespoon sugar

Preheat the oven to 425 degrees F and place a rack in the center of the oven.
Arrange the peppers, carrots, parsnips, broccoli and cauliflower in rows to create a rainbow of colors on a large baking sheet. Scatter onion powder, garlic powder, and thyme over the vegetables and drizzle with the oil. Season generously with salt and pepper. Roast until the vegetables are tender and cooked through, about 30 minutes.
Drizzle the Balsamic Glaze over the vegetables and serve.

Balsamic Glaze:
In a small saucepan, combine the vinegar and sugar and bring to a boil over high heat. Reduce the heat to a simmer and cook until syrupy and reduced to 1/4 cup, 8 to 10 minutes. Yield: 1/4 cup

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