Almond Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and packed with feel-good flavor, this sheet pan dinner is the kind of weeknight vegetable situation that actually gets people excited to eat their greens. Sweet potato, carrots, broccoli, zucchini, and red onion all roast together on a single pan, which means minimal cleanup and maximum payoff. The coconut oil, turmeric, and ginger combo gives everything a warm, golden coating that smells incredible as it roasts ā and the lightly charred broccoli edges are genuinely the best part. Staggering the vegetables by density is the smart move here: the heartier root vegetables get a head start so nothing ends up mushy or underdone. A scatter of garlic goes on partway through, keeping it fragrant and golden rather than bitter. A final squeeze of lemon and a handful of fresh parsley pull the whole thing together with a bright, fresh finish. Every ingredient is straightforward and naturally free from tree nuts, so there's no label-checking or substitution stress ā just good, honest roasted vegetables on the table.
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Learn more āIngredients
4 servings
- 1 medium sweet potato (about 12 oz), peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into Ā½-inch rounds
- 1 medium zucchini, cut into Ā½-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
- Ā½ 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 425Ā°F (220Ā°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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