AIP Friendly Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and deeply satisfying, this sheet pan dinner is the kind of weeknight meal that makes eating for healing feel genuinely exciting rather than restrictive. Sweet potato, carrots, zucchini, broccoli, and red onion all roast together at high heat, developing golden edges and that irresistible slightly-charred sweetness that only a hot oven can deliver. Coconut oil stands in for the usual olive oil or butter, and the seasoning leans on ground turmeric and ginger — both protocol-friendly and genuinely delicious — so there's no flavor compromise here. The technique is smart: root vegetables get a head start on one side of the pan while the quicker-cooking vegetables go on the other, meaning everything finishes at just the right texture. A squeeze of fresh lemon juice at the end brightens the whole tray and ties the warm spices together beautifully. Optional fresh parsley adds a pop of color if you have it on hand. Serves 4, and it pairs easily with any simply prepared protein you're already making.
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Learn more →Ingredients
4 servings
- 1 medium sweet potato (about 12 oz), peeled and cut into 1-inch cubes
- 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
- 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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