Soy Free Herb-Roasted Root Vegetable Medley
Roasting transforms humble root vegetables into something genuinely spectacular, and this medley of carrots, parsnips, sweet potato, and beets is proof. Tossed in melted coconut oil with garlic, rosemary, thyme, turmeric, and ginger, every piece gets coated in a fragrant, golden crust that caramelizes beautifully at high heat. The trick is spreading everything in a single layer so the oven does its job — you get deeply browned edges and tender, fork-soft centers instead of a soggy, steamed pile. Every ingredient here is naturally free from soy, so there's no need to scrutinize labels or swap anything out. It's the kind of colorful, crowd-pleasing side dish that looks like you put in way more effort than you actually did, especially finished with a scatter of fresh parsley. Serve it straight from the oven while those caramelized edges are still at their best.
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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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