Roasted Vegetables Plate with Cilantro Parsley Dressing
Elevate your vegetable game with this vibrant and flavor-packed Roasted Vegetables Plate with Cilantro Parsley Dressing! Featuring a medley of caramelized baby potatoes, sweet bell peppers, zucchini, carrots, and red onion, roasted to perfection with olive oil and simple seasonings, this dish is a feast for both the eyes and the palate. The star of the recipe is the zesty cilantro parsley dressing, a fresh blend of herbs, garlic, lemon juice, and a hint of honey, adding a bright and tangy finish to the warm, earthy vegetables. Quick to prepare and versatile enough for any occasion, this wholesome dish works beautifully as a colorful side or a satisfying vegetarian main. Perfect for meal prepping or impressing guests, this recipe will become a go-to favorite!
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 12 small Baby potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cilantro leaves
- 1 cup Parsley leaves
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt (for dressing)
- 0.25 teaspoon Black pepper (for dressing)
Instructions
Preheat your oven to 400°F (200°C).
Wash and prepare all vegetables. Cut the carrots into sticks, slice the zucchini into half-moons, chop the bell peppers into bite-sized chunks, cut the red onion into wedges, and halve the baby potatoes.
Place all chopped vegetables in a large mixing bowl. Drizzle olive oil, sprinkle with salt and black pepper, and toss to combine evenly.
Spread the vegetables on a large baking sheet lined with parchment paper, making sure they are laid out in a single layer.
Roast the vegetables in the preheated oven for 30-35 minutes, stirring once halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the cilantro parsley dressing. In a food processor, combine cilantro leaves, parsley leaves, garlic cloves, lemon juice, honey, extra virgin olive oil, salt, and black pepper. Blend until smooth and creamy.
Taste the dressing and adjust seasoning if needed. If it’s too thick, add a small amount of water, one teaspoon at a time, until desired consistency is achieved.
Once the vegetables are done roasting, transfer them to a serving platter. Drizzle the cilantro parsley dressing over the top.
Serve warm or at room temperature as a side dish or light vegetarian meal.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7628 mg | 332% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 61.9 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 7545 mg | 161% | |
*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.
