Paraben Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Roasted vegetables are one of those reliable weeknight wins, and this sheet pan version delivers serious color, texture, and flavor with minimal cleanup. Sweet potato, carrots, broccoli, zucchini, and red onion all come together on a single pan, tossed in coconut oil and warmed with turmeric and ginger for a golden, fragrant finish. The two-stage roasting method is the real secret here ā the denser root vegetables get a head start so everything finishes at the same time, with caramelized edges and fork-tender centers across the board. A finishing hit of fresh lemon juice and parsley lifts the whole dish and keeps it tasting bright rather than heavy. Every single ingredient is whole and straightforward, which matters when you're being careful about synthetic additives and preservatives that can sneak into packaged seasonings or bottled sauces. Cooking from scratch with fresh produce and pantry spices means you stay in complete control of what goes on your plate. It's the kind of simple, nourishing cooking that feels effortless but looks genuinely impressive at the table.
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!