Wheat Free Herb-Roasted Root Vegetable Medley
Roasted root vegetables are one of those side dishes that somehow feel both rustic and impressive at the same time, and this version delivers serious flavor through a smart blend of fresh herbs and warming spices. Carrots, parsnips, sweet potato, and beets get tossed in melted coconut oil with rosemary, thyme, turmeric, and ginger before hitting a hot oven — the result is deeply caramelized edges and tender, almost buttery centers. Every single ingredient here is naturally free of wheat, so there's no need to audit labels or swap anything out; it just works as written. The key technique is spreading everything in a single layer so the vegetables roast rather than steam, which is what gives you those gorgeous golden edges instead of a soggy pile. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look like something from a restaurant. This is the kind of dish that converts even the most committed vegetable skeptics at the dinner 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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