Brazil Nut Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and packed with wholesome vegetables, this sheet pan dinner is the kind of weeknight staple that earns a permanent spot in your rotation. Sweet potato, carrots, zucchini, broccoli, and red onion all roast together on a single pan, which means minimal cleanup and maximum flavor. Melted coconut oil brings a subtle richness that helps everything caramelize beautifully at the edges, while turmeric and ginger give the whole dish a warm, golden depth that smells absolutely incredible as it roasts. Scattering the garlic halfway through is a smart move ā it blooms into the vegetables without burning, adding a savory punch to every bite. A final drizzle of lemon juice brightens everything up and keeps the flavors feeling fresh rather than heavy. The ingredient list is completely straightforward with no specialty products or hidden additives to second-guess, so you can shop confidently and get straight to cooking. Serve it as a hearty side or pile it into a bowl with your favorite grain for a satisfying plant-forward meal.
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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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