Hazelnut Free Herb-Roasted Root Vegetable Medley
Roasting transforms humble root vegetables into something genuinely spectacular, and this medley of carrots, parsnips, sweet potato, and beets is proof. The edges caramelize to a deep golden brown in a hot oven while the insides turn buttery-soft — the kind of texture you only get when the pieces have enough room to roast rather than steam. Coconut oil carries the fragrant blend of rosemary, thyme, turmeric, and ginger across every surface, so each bite is layered with warmth and herby depth. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely stress-free option — every ingredient is straightforward and naturally free of the hidden nut-based oils or sauces that can sneak into roasted vegetable dishes at restaurants or in packaged seasoning blends. A finishing scatter of fresh parsley adds a pop of color and brightness that makes the whole platter look as good as it tastes. This works equally well as a weeknight side or as a showstopping dish for a holiday table, and it comes together with minimal prep and a single baking sheet.
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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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