Low Sodium Sheet Pan Roasted Sweet Potatoes and Vegetables

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Sheet Pan Roasted Sweet Potatoes and Vegetables

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Ingredients

4 servings

1 medium sweet potato (about 12 oz), peeled and cut into 1-inch cubes
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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2 medium carrots, peeled and cut into ½-inch rounds
1 medium zucchini, cut into ½-inch half-moons
2 cups broccoli florets (about 1 small head)
1 medium red onion, cut into 1-inch wedges
3 tbsp coconut oil, melted
1 tsp ground turmeric
½ tsp ground ginger
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 425°F (220°C). Line a large 18x13-inch sheet pan with parchment paper.
2
In a large mixing bowl, combine the sweet potato cubes and carrot rounds with 1 tablespoon of the melted coconut oil, 1/2 teaspoon of the turmeric, 1/4 teaspoon of the ginger, and 1/2 teaspoon of the salt. Toss until evenly coated, then spread in a single layer on one half of the prepared sheet pan.

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