Dairy Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Roasting a big pan of colorful vegetables is one of those weeknight moves that feels almost too easy for how good the results are. Sweet potato, carrots, zucchini, broccoli, and red onion all come together on a single sheet pan, which means minimal cleanup and maximum flavor. Melted coconut oil does the heavy lifting here, coating every piece so the edges caramelize beautifully and the natural sweetness of the root vegetables really shines. Ground turmeric and ginger give the whole pan a warm, golden depth that makes this feel far more interesting than a basic roasted veggie situation. A hit of minced garlic goes on partway through so it toasts without burning, and a final squeeze of lemon juice brightens everything right before serving. There's no butter, cream, or cheese anywhere in sight, yet the dish is rich, satisfying, and genuinely craveable. Fresh parsley scattered on top is optional, but it adds a pop of color that makes the whole pan look like something you'd order at a restaurant.
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Learn more →Ingredients
4 servings
- 1 medium sweet potato (about 12 oz), peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into ½-inch rounds
- 1 medium zucchini, cut into ½-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
- ½ 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 425°F (220°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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