Mushroom Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Sweet potatoes, carrots, zucchini, broccoli, and red onion come together on a single pan for a colorful, deeply satisfying side that practically cooks itself. The genius of this recipe is in the staging ā denser root vegetables get a head start so everything finishes at the same time, tender and caramelized rather than soggy or underdone. Coconut oil, turmeric, and ginger give the whole tray a warm, golden glow and a subtly earthy flavor that makes plain roasted vegetables feel genuinely exciting. A hit of minced garlic goes in partway through so it toasts without burning, adding another layer of savory depth. For anyone navigating a fungi-free diet, this kind of recipe is a genuine find ā no hidden umami boosters, no questionable blends, just whole vegetables and spices you can see and trust. A squeeze of fresh lemon and a handful of parsley at the end brighten everything up and make it feel finished enough to serve to company. One pan, minimal cleanup, and a result that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!