Celery Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and packed with warm spice, this sheet pan dinner is the kind of weeknight win that looks far more impressive than the effort required. 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 golden, fragrant coating that makes the whole kitchen smell incredible while it cooks. 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 ends up mushy or underdone. A finishing hit of lemon juice and fresh parsley lifts all those roasted, earthy flavors right at the end. Every ingredient here is straightforward and naturally free from celery in any form, so there's no need to scrutinize labels or swap anything out. It's a genuinely fuss-free, feel-good meal that works just as well as a hearty side as it does a full vegetable-forward main.
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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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