Twentytwo-Spice Roasted Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

An earthy roasted vegetable dish featuring a complex blend of twenty-two spices for a surprising depth of flavor. This mediterranean-inspired new year ready in about 50 minutes pairs large red bell pepper, chopped, large red onion, cut into wedges, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, 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.

Ingredients

• 3 cups carrots, peeled and cut into 1-inch pieces
• 3 cups parsnips, peeled and cut into 1-inch pieces
• 1 large red bell pepper, chopped
• 1 large red onion, cut into wedges
• 2 medium zucchini, sliced into 1/2-inch rounds
• 4 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp dried rosemary
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/4 tsp ground ginger
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, combine 3 cups peeled and chopped carrots, 3 cups peeled and chopped parsnips, 1 large chopped red bell pepper, 1 large red onion cut into wedges, and 2 medium zucchini sliced into 1/2-inch rounds.
2. Step 2: Drizzle the vegetables with 4 tbsp extra virgin olive oil and toss gently to coat.
3. Step 3: Sprinkle evenly with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried basil, 1/2 tsp dried rosemary, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1/2 tsp ground black pepper, 1/4 tsp ground ginger, 1/4 tsp red pepper flakes, and 1 1/2 tsp salt.
4. Step 4: Toss the vegetables thoroughly until all spices are evenly distributed and vegetables are well coated.
5. Step 5: Spread the vegetables in a single layer on a large rimmed baking sheet.
6. Step 6: Roast in the preheated oven for 30-35 minutes, stirring halfway through, until vegetables are tender and slightly caramelized at edges.
7. Step 7: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving warm.