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 — the result is deeply caramelized edges, tender centers, and a kitchen that smells absolutely incredible. The trick of spreading everything in a single layer without overlapping is what separates truly golden, roasted vegetables from a soggy, steamed disappointment, so don't skip that step. Every ingredient here is naturally grain-free and straightforward, which means anyone navigating a sensitivity to rye can dig in without scanning labels or second-guessing a thing. The warm spice from the turmeric and ginger gives the medley a subtle complexity that makes it feel like way more than a simple vegetable dish. Finish with a scatter of fresh parsley and serve it straight from the platter — it's the kind of colorful, crowd-pleasing side that disappears fast.
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 →4 servings
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Place the carrots, parsnips, sweet potato, and beets in a large mixing bowl. Drizzle with the melted coconut oil and toss to coat evenly.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
