Lupin Free Herb-Roasted Root Vegetable Medley
Roasting a big tray of root vegetables is one of those weeknight moves that feels far more impressive than the effort involved. Carrots, parsnips, sweet potato, and beets all go into a hot oven together, and what comes out is deeply caramelized, golden-edged, and fragrant with rosemary, thyme, turmeric, and ginger. The coconut oil helps everything crisp up beautifully at high heat, and the trick of spreading the pieces in a single layer — no overlapping — is what separates truly roasted vegetables from steamed, soggy ones. Lupin flour and lupin-derived ingredients have been quietly showing up in more packaged seasonings and spice blends, so making your own herb and spice coating from scratch like this keeps things completely clean and worry-free. Every ingredient here is a whole food you can easily verify, which makes this kind of recipe a reliable go-to. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like something from a restaurant side dish menu. Serve it straight from the oven while the edges are still crisp.
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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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