Cashew 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 get tossed in melted coconut oil with fresh rosemary, thyme, garlic, turmeric, and ginger before hitting a hot oven — the result is deeply caramelized edges, tender centers, and a kitchen that smells absolutely incredible. The trick of spreading everything in a single layer without crowding is what separates truly golden, roasty vegetables from a steamed, soggy mess, and this recipe spells that out clearly so you get it right every time. Turmeric and ginger give the whole medley a warm, earthy depth that makes it taste far more complex than the ingredient list suggests. For anyone navigating tree nut allergies or sensitivities, this dish is naturally free of cashews and any nut-based ingredients — just whole vegetables, coconut oil, and fresh herbs doing all the heavy lifting. A scatter of fresh parsley at the end adds a bright pop of color and freshness that makes it look as good as it tastes. It works beautifully alongside roasted proteins or grain bowls, and honestly holds its own as the star of a vegetable-forward plate.
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!