Paleo Herb-Roasted Root Vegetable Medley
Roasting a big pan of root vegetables at high heat is one of those techniques that turns humble produce into something genuinely crave-worthy, and this medley delivers on every level. Carrots, parsnips, sweet potato, and beets all get tossed in melted coconut oil with fresh rosemary, thyme, garlic, turmeric, and ginger before hitting a 425Ā°F oven ā the result is deeply caramelized edges and tender, almost buttery centers. The coconut oil is the key swap here, replacing any grain-based or processed cooking fat and keeping every ingredient firmly in whole-food territory. Spreading the pieces in a single layer and flipping halfway through is what separates truly golden vegetables from a steamed, soggy disappointment, so don't skip that step. The warm spice combination of turmeric and ginger gives the whole tray an earthy, slightly exotic depth that makes this feel like far more than a simple side dish. A scatter of fresh parsley at the end brightens everything up and adds a little color contrast against all those jewel-toned roots. This is the kind of dish that disappears fast at the table, so you might want to roast two pans.
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Learn more āIngredients
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
- Ā½ tsp ground ginger
- 1 tsp salt
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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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