| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 6 servings |
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
Instructions
- Preheat the oven to 425 degrees F and place a rack in the center of the oven.
- Arrange the peppers, carrots, parsnips, broccoli and beets in rows to create a rainbow of colors on a large baking sheet. Scatter the thyme sprigs over the vegetables and drizzle with the oil. Season 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 218 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Sugar | 15 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 659 mg |
Reviews
Great recipe!!
Easy to make and you can easily substitute your own favorite vegetables instead of those in this recipe. I used 5 MULTICOLOR CARROTS, 1 bell pepper, 5 small RUSSET POTATOES, 1 sweet potato. After I cut the vegetables, I put them in a big mixing bowl with the OLIVE oil and sprinkled Emerile’s seasoning generously and mixed with my hands to cover.
Put on sheet pan covered with nonstick aluminium foil and no cleanup!!
The BALSAMIC SAUCE was the bomb!!
Delicious! I used honey in place of the sugar as I just finished a cleanse and am steering clear of sugar. If you use honey, drizzle it as soon as it is done or it becomes gooey. Still yummy though. I’ll be eating this dish a lot as I move to a more plant based diet.
ROASTED RAINBOW VEGGIES….THE BEST!! SUPER SUPER EASY AND DELISH!! SO worth it!!! Eat alone for no meat meal or as a side dish. Dont forget the glaze, wow yum yum yum. but adjust the sweetness, I used double the amount of vinegar and 1 tablespoon of sugar, (as I made this drizzle for another couple dishes I as making that day) still slightly too sweet to me. ( had a lil drizzle left over and the drizzle is now a couple days old and I am putting it on everything!..lol) Pour on drizzle after they are done roasting! OH, and be careful overeating these veggies….makes your tummy….rumble 😉 LOL