Xanthan Gum Free Herb-Roasted Root Vegetable Medley
Roasted root vegetables are one of those dishes that feel both rustic and impressive, and this version delivers serious flavor through a combination of fresh rosemary, thyme, turmeric, and ginger. Carrots, parsnips, sweet potato, and beets all go into the oven together, and the high heat coaxes out their natural sweetness while crisping up the edges into something genuinely caramelized and golden. Coconut oil does the heavy lifting as the fat here, coating every piece evenly and helping that beautiful browning happen without any additives or stabilizers. For anyone navigating a xanthan gum-free lifestyle, this kind of recipe is a breath of fresh air — every single ingredient is whole and straightforward, with no processed thickeners hiding anywhere on the list. The trick to getting that deep roast rather than a soggy steam is spreading the pieces in a single layer with no overlap, which the instructions are careful to call out. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like it came from a restaurant side dish menu. It's the kind of recipe you'll come back to all autumn and winter long.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!