Beef Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, fragrant, and deeply satisfying, this sheet pan medley is the kind of weeknight dinner that looks impressive with almost zero effort. Sweet potato, carrots, zucchini, broccoli, and red onion all roast together on a single pan, which means less cleanup and more time at the table. The real magic here is the spice blend ā turmeric and ginger give every vegetable a warm, golden coating that smells incredible as it roasts and tastes even better. Coconut oil helps everything caramelize beautifully at the edges, especially the carrots and broccoli, which develop those slightly charred, nutty bits that make roasted vegetables so irresistible. A hit of fresh lemon juice at the end brightens the whole dish and keeps it from feeling heavy. This is a completely plant-based spread that doesn't ask you to compromise on flavor or substance ā it's hearty enough to stand on its own or pair with your favorite grain.
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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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