Xanthan Gum Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Colorful, caramelized, and deeply satisfying, this sheet pan medley brings together sweet potato, broccoli, carrots, zucchini, and red onion in a way that feels like a complete meal on its own. The vegetables are tossed in melted coconut oil with turmeric and ginger, giving everything a warm, golden hue and a gently spiced flavor that's anything but boring. Roasting at high heat is the real secret here ā the sweet potato edges turn golden, the broccoli gets those irresistible charred tips, and the carrots develop a natural caramelized sweetness that's hard to beat. A finishing drizzle of lemon juice and a scatter of fresh parsley brighten the whole pan right before serving. Every single ingredient is naturally free of gums and thickeners, so there's no label-scanning or substitution stress involved ā just real, whole vegetables and pantry spices. This is the kind of weeknight side dish that disappears fast, and the cleanup is just as easy as the cooking.
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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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