Cinnamon Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Sweet potatoes and a colorful lineup of vegetables roasted at high heat until caramelized and tender ā this sheet pan dinner is the kind of effortless weeknight cooking that never gets old. The warm spice blend here leans on turmeric and ginger rather than the usual autumnal suspects, so every bite is fragrant and golden without a trace of cinnamon sneaking in. Coconut oil helps everything crisp beautifully at the edges, and the staggered roasting method means the heartier root vegetables get a head start so nothing ends up mushy or undercooked. A hit of minced garlic goes in partway through, perfuming the whole pan without burning, and a final squeeze of lemon juice brightens everything up just before serving. It's the kind of dish that looks impressive on the table but asks almost nothing of you in the kitchen ā just a bowl, a sheet pan, and a hot oven. Fresh parsley scattered over the top adds a pop of color and a clean, herby finish that ties the whole thing 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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