Sheet Pan Turmeric-Ginger Roasted Sweet Potatoes and Carrots

A vibrant anti-inflammatory side dish featuring sweet potatoes and carrots roasted with fresh ginger and turmeric, finished with creamy avocado and lime for gentle digestive support.

Cuisine: American

Category: Whole30

Prep: 15 minutes. Cook: 30 minutes.

Serves 2.

Ingredients

• 2 medium sweet potatoes
• 3 medium carrots
• 1 tbsp minced fresh ginger
• 1 tsp ground turmeric
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 ripe avocado
• 1/2 lime

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Peel and cut 2 medium sweet potatoes into 1/2-inch thick wedges, and cut 3 medium carrots into 1/2-inch thick pieces.
2. Step 2: In a large bowl, combine the sweet potatoes, carrots, 2 tbsp olive oil, 1 tbsp minced fresh ginger, 1 tsp ground turmeric, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping once with a spatula after 15 minutes, until tender and golden brown at edges.
4. Step 4: While vegetables roast, cut 1 ripe avocado in half, remove pit, and slice flesh into 1/4-inch thick slices. Squeeze juice from 1/2 lime over avocado slices to prevent browning.
5. Step 5: Transfer roasted vegetables to a serving plate and top with avocado slices and a sprinkle of lime zest.