Seed Oil Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Roasted vegetables are one of those weeknight staples that should be simple, but a lot of store-bought spice blends and cooking sprays sneak in refined oils that have no business being on your sheet pan. Here, melted coconut oil does all the heavy lifting, coating every cube of sweet potato, every broccoli floret, and every wedge of red onion in a clean fat that crisps beautifully at high heat without any of the usual concerns. The combination of turmeric and ginger gives the whole tray a warm, golden hue and a subtle earthiness that makes these vegetables feel anything but plain. Staggering the denser root vegetables from the quicker-cooking zucchini and broccoli is the smart move that ensures nothing turns to mush while everything else catches up. A hit of fresh lemon juice right at the end brightens the whole dish and keeps those caramelized edges from feeling heavy. Finish with a scatter of parsley and you've got a colorful, deeply satisfying side that works alongside just about any protein you have going.
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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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