Wheat Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and packed with natural sweetness, this sheet pan dinner is the kind of weeknight meal that looks impressive with almost zero effort. 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 warm, golden depth that feels anything but plain. 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 and the broccoli edges get that irresistible light char. A squeeze of fresh lemon juice at the end brightens the whole dish and ties all those earthy spices together beautifully. Every ingredient in this recipe is naturally free from wheat, so there's no need to scrutinize labels or swap anything out ā it's straightforwardly safe as written. Serve it straight from the pan as a hearty side or pile it into a bowl for a satisfying plant-based main.
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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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