Rainbow Roasted Vegetables

Deselect All

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

Balsamic Glaze:

1/2 cup balsamic vinegar

1 tablespoon sugar