Oats Free Herb-Roasted Root Vegetable Medley
Roasted root vegetables are one of those side dishes that somehow manage to feel both rustic and impressive at the same time. Carrots, parsnips, sweet potato, and beets get tossed in melted coconut oil with fresh rosemary, thyme, garlic, turmeric, and ginger before hitting a hot oven — and the result is deeply caramelized edges with tender, almost buttery centers. The trick is spreading everything in a single layer so the heat can do its job properly; crowding the pan leads to steaming, and you want that gorgeous golden browning instead. Warm spices like turmeric and ginger give the whole tray an earthy, slightly exotic depth that makes this feel like way more than a simple vegetable side. Everything here is naturally free from grains and grain-derived ingredients, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your meal. A scatter of fresh parsley at the end adds a bright, herby finish that ties all those bold flavors together beautifully. This is the kind of dish that disappears fast at the dinner table, so you might want to roast a double 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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