Eggless Sheet Pan Roasted Sweet Potatoes and Vegetables
Roasting a colorful mix of sweet potatoes, carrots, zucchini, broccoli, and red onion on a single pan is one of those weeknight moves that feels almost too easy for how good the results are. The vegetables get tossed in melted coconut oil with turmeric and ginger before hitting a hot oven, and that combination of warm spices turns a simple tray of produce into something genuinely craveable. Caramelized edges on the carrots, lightly charred broccoli tips, and fork-tender sweet potato cubes all come together in one go ā minimal cleanup, maximum flavor. A finishing drizzle of fresh lemon juice brightens everything up and keeps the dish feeling light despite all that satisfying roasted depth. Every single ingredient here is naturally free of eggs, so there's no swapping or substituting required ā just straightforward, wholesome cooking. Fresh parsley scattered over the top at the end adds a pop of color and a little herby freshness that makes the whole pan look as good as it tastes.
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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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