Cashew Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, fragrant, and deeply satisfying, this sheet pan roast brings together sweet potato, broccoli, carrots, zucchini, and red onion in a way that feels like a complete meal straight from the oven. The combination of turmeric and ginger gives every bite a warm, golden depth, while the coconut oil helps the edges caramelize beautifully at high heat. Staggering the denser root vegetables from the quicker-cooking ones is the smart trick here ā it means nothing ends up mushy or underdone when the pan comes out. A hit of fresh lemon juice and parsley at the end brightens everything up and keeps the flavors lively rather than heavy. Since every ingredient is whole and straightforward, there's zero guesswork about what's actually in your dinner ā no hidden nut-based oils, no processed sauces, just real vegetables and pantry spices. It's the kind of weeknight recipe that looks impressive enough for company but genuinely couldn't be easier to pull together.
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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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