Golden-Grown Vegetable Medley with Thyme Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A roasted vegetable medley featuring produce grown at City Floral's Golden, CO facilities, finished with a thyme-infused glaze. This american-inspired vegetarian ready in about 35 minutes pairs Carrots, medium Red bell peppers, medium Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Carrots
• 1 medium Red bell peppers
• 1 medium Zucchini
• 3 tbsp Olive oil
• 1 tbsp Fresh thyme
• 2 tbsp White wine
• 1 tbsp Balsamic vinegar
• 1/4 tsp Kosher salt

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut carrots into 1/2-inch thick coins, bell peppers into 1-inch strips, and zucchini into 1/2-inch half-moons. Toss vegetables with 2 tbsp olive oil, salt, and 1/2 tsp thyme in a roasting pan.
2. Step 2: Roast for 20 minutes, stirring halfway, until vegetables are tender-crisp and edges are caramelized.
3. Step 3: While vegetables roast, combine remaining olive oil, white wine, balsamic, and 1/2 tbsp thyme in a small saucepan. Simmer over medium heat for 5-6 minutes until reduced by half and glossy, then pour over roasted vegetables and toss to coat.