Chestnut Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, fragrant, and deeply satisfying, this sheet pan medley brings together sweet potato, broccoli, carrots, zucchini, and red onion in one gloriously easy roast. The combination of turmeric and ginger gives every bite a warm, golden depth that makes this feel far more special than a basic weeknight side. Coconut oil helps the vegetables caramelize beautifully at the edges, and a final hit of lemon juice and fresh parsley brightens everything up just before serving. For anyone navigating tree nut concerns, this recipe is naturally free of any such ingredients ā every component is a straightforward whole food with nothing hidden in the lineup. The smart technique of separating the denser root vegetables from the quicker-cooking broccoli and zucchini means nothing gets soggy or overdone. Cleanup is minimal, the flavors are bold, and the whole pan comes together with very little hands-on effort. It's the kind of dish that earns a permanent spot in your weekly rotation.
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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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