Not So Honest Roast Vegetables
Elevate your vegetable game with "Not So Honest Roast Vegetables," an irresistible side dish that combines vibrant, caramelized veggies with bold, sweet-and-savory flavors. Featuring a medley of carrots, parsnips, zucchini, red bell pepper, red onion, and baby potatoes, this recipe takes a playful twist with a honey-balsamic marinade enriched by smoked paprika, cumin, and dried thyme. Roasted until perfectly tender with a slight crisp, every bite bursts with earthiness, sweetness, and a subtle smoky kick. Quick and easy to prepare in under an hour, this dish is topped with fresh parsley for a pop of color and herbaceous finish. Pair it with your favorite protein, serve it over grains, or simply enjoy it on its own—this roasted vegetable recipe is proof that simple ingredients can deliver big, bold flavors. Perfect for weeknight dinners or a stunning addition to your holiday table, it's a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 whole carrots
- 3 whole parsnips
- 2 whole zucchini
- 1 whole red bell pepper
- 1 whole red onion
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 whole garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly grease it with olive oil.
Wash and peel the carrots and parsnips, then slice them into evenly-sized sticks about 2 inches long.
Wash the zucchini and slice it into thick rounds, then halve the rounds.
Core the red bell pepper, remove the seeds, and chop it into large chunks.
Peel the red onion and slice it into thick wedges.
Keep the baby potatoes whole if they are small; otherwise, halve or quarter them for even cooking.
In a large mixing bowl, combine the olive oil, honey, balsamic vinegar, smoked paprika, cumin, dried thyme, salt, black pepper, and minced garlic. Whisk well to form a marinade.
Add all the prepared vegetables to the mixing bowl and toss until fully coated with the marinade. Make sure every piece is evenly covered.
Spread the vegetables in a single layer on the prepared baking tray. Ensure they are not overcrowded for even roasting.
Place the tray in the preheated oven and roast for 35-40 minutes, stirring halfway through to ensure even browning.
Once the vegetables are tender and slightly caramelized, remove them from the oven and sprinkle with freshly chopped parsley.
Serve immediately as a side dish or enjoy as a main course with crusty bread or a grain of your choice.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 245.5 g | 89% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 90.5 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5680 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
