
Every color on this sheet pan comes straight from the vegetables themselves ā the deep orange of sweet potato, the bright green of broccoli, the purple-red of onion ā with zero synthetic dyes in sight. That matters more than it might seem, since plenty of packaged seasoning blends and sauces sneak in artificial colorings that have no business being in a simple roasted vegetable dish. Here, the only "color additives" are turmeric and ginger, two real spices that also happen to make the whole tray smell incredible as it roasts. Coconut oil helps everything caramelize beautifully at high heat, so the broccoli edges get a little charred and the carrots turn golden and sweet without any help from a bottle. A hit of lemon juice and fresh parsley at the end brightens the whole thing up and keeps it tasting clean and vibrant. It's the kind of side dish that works alongside almost anything, and it's genuinely hard to believe something this colorful and satisfying is built entirely from whole, unprocessed ingredients.
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Preheat the oven to 425°F (220°C). Line a large 18x13-inch sheet pan with parchment paper.
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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