Blood Orange and Chili Roasted Vegetables with Basil
A vibrant side dish featuring roasted root vegetables glazed with blood orange juice and a hint of chili, finished with fresh basil for brightness. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs large, sliced red bell pepper, blood orange juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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
- 3 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 1 large, sliced red bell pepper
- 1/3 cup blood orange juice
- 3 tbsp olive oil
- 1/2 tsp chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 3 peeled and chunked carrots, 2 peeled and chunked parsnips, and 1 sliced red bell pepper.
- Step 2: Whisk together 1/3 cup blood orange juice, 3 tbsp olive oil, 1/2 tsp chili flakes, 1 tsp salt, and 1/2 tsp black pepper. Pour over the vegetables and toss well to coat every piece.
- Step 3: Spread the vegetables evenly on a rimmed baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized on edges.
- Step 4: Remove from oven and immediately toss with 1/4 cup chopped fresh basil leaves to add a fresh herbal contrast to the sweet and spicy glaze.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Blood Orange and Chili Roasted Vegetables with Basil take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blood Orange and Chili Roasted Vegetables with Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, sliced red bell pepper from drying out.
Can I substitute ingredients in Blood Orange and Chili Roasted Vegetables with Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blood Orange and Chili Roasted Vegetables with Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Blood Orange and Chili Roasted Vegetables with Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
