Paleo Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and deeply satisfying, this sheet pan dish is the kind of weeknight dinner that looks impressive with almost no effort. Sweet potato, carrots, zucchini, broccoli, and red onion all roast together on a single pan, which means minimal cleanup and maximum flavor. Coconut oil replaces any grain-based or processed cooking fat, and the seasoning — turmeric, ginger, garlic, and a bright finish of fresh lemon juice — is entirely whole-food and ingredient-list clean. The trick of separating the denser root vegetables from the quicker-cooking ones ensures everything comes out perfectly tender rather than mushy or underdone. A high 425°F oven does the heavy lifting, coaxing out natural sugars and creating those irresistible caramelized edges on the carrots and lightly charred tips on the broccoli. It works beautifully as a standalone meal or alongside any simply prepared protein, and the optional parsley adds a fresh pop of color right before serving.
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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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