Honey Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Roasted vegetables don't need a drop of sweetener to taste incredible, and this sheet pan situation proves it completely. Sweet potato, carrots, zucchini, broccoli, and red onion all come together on one pan, seasoned with turmeric, ginger, garlic, and coconut oil for a warm, golden, deeply savory result. The natural sugars in the sweet potato and carrots caramelize beautifully at 425°F, giving you those irresistible crispy edges without any added sweetener whatsoever. A finishing squeeze of lemon juice and a handful of fresh parsley brighten everything up and make the whole tray feel surprisingly vibrant. So many roasted vegetable recipes sneak in a drizzle of honey or maple syrup for color and gloss, but this one earns all of that through technique alone. It's the kind of weeknight side dish that looks impressive enough for company but comes together with minimal effort and a single pan to wash.
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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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