High Fructose Corn Syrup Free Herb-Roasted Root Vegetable Medley
Roasted root vegetables are one of those side dishes that look impressive but ask very little of you — just good produce, a hot oven, and a little patience. Carrots, parsnips, sweet potato, and beets get tossed in melted coconut oil with fresh rosemary, thyme, garlic, turmeric, and ginger before hitting a 425°F oven until their edges are deeply golden and caramelized. The key move here is spreading everything in a single layer so the vegetables roast rather than steam, giving you that irresistible crispy-edged texture throughout. Avoiding high fructose corn syrup in a dish like this is genuinely effortless when you start with whole, unprocessed ingredients — no sauces from a bottle, no seasoning packets, nothing that sneaks in unwanted sweeteners. Every ingredient on this list is exactly what it says it is, which makes the whole thing as clean as it is delicious. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the platter look like it came straight out of a food magazine.
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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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