Rainbow Roasted Vegetables

• 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.
9. Yield: 1/4 cup

red bell peppers, carrots, broccoli, red beets, thyme, extravirgin olive oil, kosher salt, balsamic vinegar, sugar

Taken from www.foodnetwork.com/recipes/nancy-fuller/rainbow-roasted-vegetables.html (may not work)