Nutmeg Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Sweet potatoes, carrots, zucchini, broccoli, and red onion all come together on a single pan for a colorful, deeply satisfying side that practically cooks itself. The vegetables are tossed in melted coconut oil with turmeric and ginger, giving everything a warm, golden hue and a gently spiced flavor that feels both comforting and bright. Roasting at high heat is the real secret here ā the sweet potato edges caramelize, the broccoli gets those irresistible lightly charred tips, and the carrots turn almost jammy and sweet. A finishing hit of lemon juice and fresh parsley lifts the whole dish and keeps it feeling fresh rather than heavy. Many spice blends and pre-seasoned vegetable mixes sneak in warming spices you may be avoiding, but every ingredient here is straightforward and easy to verify. This is the kind of recipe that works as a weeknight side, a meal-prep staple, or a colorful addition to any table spread ā and cleanup is as easy as pulling up the parchment paper.
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!