Preheat oven to 220°C/200°C fan forced 

Prepare the Vegetables:

• Place potatoes and carrot in a saucepan of cold water, bring to a boil and cook for 5minutes. Drain. Alternatively microwave for 3 minutes on HIGH.
• Place potatoes, carrot, capsicum, zucchini, mushrooms, red onion and garlic in a baking dish. Drizzle over oil, sprinkle with rosemary and season. Toss to combine and roast, turning twice during cooking time. Roast for 25 minutes or until soft. 

Cook the Chorizo:

• Heat frying pan over medium-high heat and add olive oil. Cook chorizo for 8-10 minutes or until cooked. Add balsamic vinegar to the chorizo cook for about 2 minutes or until sauce becomes sticky. 
• To enhance the sweetness and texture, incorporate 1 tablespoon of honey and cook for an additional 1-2 minutes until the sauce achieves a nice, gooey consistency. 
• Deglaze the pan by adding the lemon juice. 

Combine and serve:

• Add the balsamic chorizo and parsley to the vegetables and stir to combine. 
• Place portion of the rocket (arugula) on each plate then top with chorizo and roasted vegetables.