
Colorful, fragrant, and deeply satisfying, this sheet pan medley brings together sweet potato, broccoli, zucchini, carrots, and red onion in a way that feels like a full meal even as a side dish. Coconut oil, turmeric, and ginger do the heavy lifting here, coating every piece in warm, golden spice before the oven works its magic. The technique of staging the denser root vegetables separately from the quicker-cooking broccoli and zucchini means nothing gets mushy ā everything comes out with caramelized edges and just the right amount of char. A scatter of minced garlic added halfway through roasting keeps it from burning while still infusing the whole pan with savory depth. Every single ingredient is naturally free of gluten, so there's no swapping, substituting, or label-checking required ā just real, whole produce and pantry spices. A final hit of fresh lemon juice and parsley lifts all those roasted flavors and makes the dish feel bright rather than heavy. It's the kind of weeknight vegetable situation you'll find yourself making on repeat.
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Learn more ā4 servings












Preheat the oven to 425°F (220°C). Line a large 18x13-inch sheet pan with parchment paper.
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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