Macadamia Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and packed with feel-good ingredients, this sheet pan dinner is the kind of weeknight vegetable situation that actually gets people excited to eat their greens. Sweet potato, carrots, broccoli, zucchini, and red onion all roast together on a single pan, which means minimal cleanup and maximum flavor. Coconut oil, turmeric, and ginger do the heavy lifting in the spice department, giving every bite a warm, golden depth that tastes far more complex than the effort involved. The trick of staggering the vegetables ā denser root vegetables on one side, quicker-cooking ones on the other ā means nothing ends up mushy or underdone. A hit of fresh lemon juice and parsley right at the end brightens everything up beautifully. There are no nuts anywhere near this recipe, so if you're navigating tree nut concerns, you can cook and serve this one with complete confidence. It works equally well as a hearty side or a main dish piled over grains.
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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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