Barley Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and packed with bold warm spices, this sheet pan dinner is the kind of weeknight meal that looks impressive with almost zero effort. Sweet potato, carrots, zucchini, broccoli, and red onion all roast together on a single pan, which means minimal cleanup and maximum flavor. Coconut oil, turmeric, and ginger give everything a gorgeous golden hue and a gently spiced depth that makes plain roasted vegetables feel anything but boring. The trick of staggering the vegetables ā keeping the denser root vegetables on one side and the quicker-cooking ones on the other ā means nothing gets mushy or overdone. A final hit of lemon juice and fresh parsley brightens the whole dish right before serving. Every ingredient here is naturally free from grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your dinner. It's wholesome, vibrant, and satisfying enough to stand on its own or alongside your favorite protein.
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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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