Blood Orange and Chili Roasted Vegetables with Basil

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 recipe, ready in about 40 minutes, pairs carrots, parsnips, red bell pepper 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.