Brazil Nut Free Herb-Roasted Root Vegetable Medley
Roasted root vegetables are one of those side dishes that somehow manage to feel both rustic and impressive at the same time. Carrots, parsnips, sweet potato, and beets all go into a single bowl, get tossed with melted coconut oil, fresh rosemary, thyme, garlic, turmeric, and ginger, then hit a hot oven until the edges are deeply caramelized and irresistible. The trick is spreading everything in a single layer so the vegetables actually roast instead of steam — that step alone is what gets you those golden, slightly crispy edges. Turmeric and ginger give the whole tray a warm, earthy depth that makes this feel like way more than a simple vegetable dish. Everything here is whole, straightforward, and naturally free from tree nuts of any kind, so there's no label-scanning or ingredient second-guessing required. A scatter of fresh parsley at the end adds a little brightness and color right before serving. It's the kind of dish that disappears fast, whether you're pairing it with a weeknight protein or bringing it to a holiday table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!