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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly grease it with olive oil.

Step 2

Wash and peel the carrots and parsnips, then slice them into evenly-sized sticks about 2 inches long.

Step 3

Wash the zucchini and slice it into thick rounds, then halve the rounds.

Step 4

Core the red bell pepper, remove the seeds, and chop it into large chunks.

Step 5

Peel the red onion and slice it into thick wedges.

Step 6

Keep the baby potatoes whole if they are small; otherwise, halve or quarter them for even cooking.

Step 7

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.

Step 8

Add all the prepared vegetables to the mixing bowl and toss until fully coated with the marinade. Make sure every piece is evenly covered.

Step 9

Spread the vegetables in a single layer on the prepared baking tray. Ensure they are not overcrowded for even roasting.

Step 10

Place the tray in the preheated oven and roast for 35-40 minutes, stirring halfway through to ensure even browning.

Step 11

Once the vegetables are tender and slightly caramelized, remove them from the oven and sprinkle with freshly chopped parsley.

Step 12

Serve immediately as a side dish or enjoy as a main course with crusty bread or a grain of your choice.

Nutrition Facts

Serving size	1857.2 grams (1857.2g)

Amount per serving	% Daily Value*
Calories	1514

Total Fat 54.70g	70%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 7.20g
Cholesterol 7mg	2%
Sodium 6748mg	293%
Total Carbohydrate 245.50g	89%
Dietary Fiber 35.70g	128%
Total Sugars 90.50g
Protein 25.50g	51%

Vitamin D 0IU	0%
Calcium 454mg	35%
Iron 13mg	70%
Potassium 5680mg	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.

Source of Calories

Fat: 31.2%

Protein: 6.5%

Carbs: 62.3%