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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

Place all chopped vegetables in a large mixing bowl. Drizzle olive oil, sprinkle with salt and black pepper, and toss to combine evenly.

Step 4

Spread the vegetables on a large baking sheet lined with parchment paper, making sure they are laid out in a single layer.

Step 5

Roast the vegetables in the preheated oven for 30-35 minutes, stirring once halfway through, until they are tender and slightly caramelized.

Step 6

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.

Step 7

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.

Step 8

Once the vegetables are done roasting, transfer them to a serving platter. Drizzle the cilantro parsley dressing over the top.

Step 9

Serve warm or at room temperature as a side dish or light vegetarian meal.

Nutrition Facts

Serving size	(2312.6g)

Amount per serving	% Daily Value*
Calories	1837.6

Total Fat 104.2g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 7628.5mg	0%
Total Carbohydrate 215.4g	0%
Dietary Fiber 39.6g	0%
Total Sugars 61.9g
Protein 35.7g	0%

Vitamin D 0IU	0%
Calcium 785.3mg	0%
Iron 28.2mg	0%
Potassium 7545.2mg	0%

*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: 48.3%

Protein: 7.4%

Carbs: 44.4%