Chestnut 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 garlic, fresh rosemary, thyme, turmeric, and ginger before hitting a hot oven — and the result is deeply caramelized edges with tender, almost buttery centers. The trick is spreading everything in a single layer so the heat can do its job properly, giving you golden color instead of steamed mush. Warm spices like turmeric and ginger add an earthy depth that makes this feel like way more than a simple vegetable dish. Everything here is straightforward produce and pantry staples, so there's no need to scrutinize labels or worry about hidden tree nut ingredients sneaking into your meal. A scatter of fresh parsley at the end brightens the whole platter and makes it look like something you'd order at a nice restaurant. This one is equally at home on a weeknight dinner table or as a showstopping holiday side.
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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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