Seeds 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 vegetable dish that actually gets people excited to eat their greens. Sweet potato, carrots, zucchini, broccoli, and red onion all roast together at high heat, developing golden edges and that irresistible slightly-charred sweetness that only a hot oven can deliver. Coconut oil, turmeric, and ginger do the heavy lifting on flavor, giving every bite a warm, aromatic depth without relying on any seed-based oils or seasonings that can sneak into spice blends and bottled sauces. Keeping seeds out of a roasted vegetable dish sounds simple in theory, but tahini, sesame oil, and seed-heavy spice mixes show up more often than you'd expect ā this recipe sidesteps all of that cleanly. The technique of separating the denser root vegetables from the quicker-cooking ones on the same pan is a smart move that ensures nothing ends up mushy or underdone. A squeeze of fresh lemon juice and a handful of parsley at the end brighten everything up and make it feel finished and restaurant-worthy. It works beautifully as a hearty side or a light main, and cleanup is practically effortless.
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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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