MSG Free Herb-Roasted Root Vegetable Medley
Roasted root vegetables are one of those dishes that feel effortlessly impressive, and this version delivers deep, caramelized edges with a fragrant herb-and-spice coating that makes the whole kitchen smell incredible. Carrots, parsnips, sweet potato, and beets all go into the oven together, each bringing its own natural sweetness that intensifies beautifully at high heat. Coconut oil helps everything crisp up and brown rather than steam, especially when the pieces are spread in a single layer — a small detail that makes a big difference. Fresh rosemary and thyme do the heavy lifting on flavor, backed by warm notes of turmeric and ginger that give the medley a subtle, earthy depth. Every ingredient here is whole and straightforward, so there's no need to scrutinize labels or worry about hidden flavor enhancers sneaking into your meal. A scatter of fresh parsley at the end adds a bright, clean finish that ties it all together. This is the kind of side dish that disappears fast, so you might want to double the batch.
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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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