Almond Free Herb-Roasted Root Vegetable Medley
Roasting a big pan of root vegetables at high heat is one of those techniques that transforms humble produce into something genuinely crave-worthy, and this medley absolutely delivers. Carrots, parsnips, sweet potato, and beets get tossed in melted coconut oil with garlic, fresh rosemary, thyme, turmeric, and ginger before hitting a 425°F oven — the result is deeply caramelized edges and tender, almost buttery centers. The coconut oil helps everything brown beautifully while keeping the whole dish completely free of tree nuts, so there's no need to scrutinize labels or worry about sneaky almond flour or almond oil hiding in the mix. Spreading the pieces in a single layer is the real trick here — it's what separates properly roasted vegetables from a steamed, soggy disappointment. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like it came from a restaurant. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a holiday table.
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Learn more →Ingredients
4 servings
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato (about 10 oz), peeled and cut into 1-inch cubes
- 2 medium beets, peeled and cut into 1-inch cubes
- 3 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp salt
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Place the carrots, parsnips, sweet potato, and beets in a large mixing bowl. Drizzle with the melted coconut oil and toss to coat evenly.
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