Peanut Free Herb-Roasted Root Vegetable Medley
Roasting a big pan of root vegetables at high heat is one of those kitchen moves that feels almost too simple for how impressive the results are. Carrots, parsnips, sweet potato, and beets all go into the oven together, and what comes out is deeply caramelized, fork-tender, and fragrant with rosemary, thyme, turmeric, and ginger. The coconut oil helps everything crisp up beautifully at the edges while keeping the insides soft and sweet. Spreading the pieces in a single layer — no crowding — is the real trick that separates a golden, roasted vegetable from a sad, steamed one. Every ingredient here is straightforward and naturally free from peanuts, so there's no label-reading stress or cross-contamination worry to navigate. A scatter of fresh parsley at the end adds a bright pop of color that makes the whole platter look like it came from a restaurant. This one works just as well as a weeknight side as it does on a holiday table.
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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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