Nutmeg Free Herb-Roasted Root Vegetable Medley
Roasted root vegetables are one of those dishes that somehow manage to feel both rustic and impressive at the same time, and this version delivers on every level. Carrots, parsnips, sweet potato, and beets get tossed in melted coconut oil with fresh rosemary, thyme, minced garlic, turmeric, and ginger before hitting a hot oven — the result is deeply caramelized edges and tender, flavor-packed centers. A lot of classic root vegetable recipes lean on warming spices that include nutmeg, so it's genuinely refreshing to find a blend this aromatic and satisfying that skips it entirely without feeling like anything is missing. The turmeric and ginger do serious heavy lifting here, giving the whole tray a golden, earthy warmth that pairs beautifully with the natural sweetness of the beets and sweet potato. The key move is spreading everything in a single layer so the vegetables roast rather than steam — that's what gets you those gorgeous, slightly crispy edges. 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 easy enough for a weeknight but colorful and crowd-pleasing enough to bring to any table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!