Pecan Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and packed with warming spice, this sheet pan dinner is the kind of weeknight vegetable dish that actually gets people excited to eat their greens. Sweet potato, carrots, zucchini, broccoli, and red onion all roast together on a single pan, which means minimal cleanup and maximum flavor. Coconut oil, turmeric, and ginger do the heavy lifting here, giving every bite a golden, fragrant coating that tastes far more complex than the ingredient list suggests. The trick of staggering the vegetables ā roasting the denser root vegetables first before adding garlic and finishing everything together ā means nothing gets mushy or burnt. A final squeeze of lemon juice brightens the whole pan and keeps the flavors lively. Because every ingredient is a whole, unprocessed food, there's zero concern about hidden tree nuts sneaking in through sauces, spice blends, or pre-made shortcuts. Finish with a scatter of fresh parsley and serve it straight from the pan while everything is still sizzling.
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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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