Peanut Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and packed with feel-good flavor, this sheet pan dinner is the kind of weeknight win that looks impressive with almost zero effort. Sweet potato, carrots, broccoli, zucchini, and red onion all roast together on a single pan, which means minimal cleanup and maximum satisfaction. Coconut oil, turmeric, and ginger do the heavy lifting here, giving every bite a warm, golden depth that makes plain roasted vegetables feel anything but boring. The trick of staggering the vegetables ā denser root vegetables on one side, quicker-cooking ones on the other ā means everything finishes perfectly at the same time, with beautifully charred edges and tender centers. A hit of fresh lemon juice and parsley right before serving brightens the whole dish and keeps it tasting fresh and vibrant. Every ingredient is naturally free from peanuts and peanut-derived oils, so there's no label-scanning or substitution stress involved ā just wholesome produce and pantry spices you likely already have on hand.
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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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