Almond Free Roasted Carrots and Parsnips with Turmeric and Honey
Sweet, earthy, and warmly spiced, this sheet pan side dish is the kind of thing that disappears fast at the dinner table. Carrots and parsnips get tossed in a glossy blend of olive oil, honey, turmeric, cumin, and ginger before roasting at high heat until the edges caramelize and the centers turn perfectly tender. The result is deeply golden, fragrant, and just a little sweet — a combination that feels far more impressive than the effort involved. For anyone navigating tree nut allergies, roasted vegetable dishes can sometimes hide almond-based garnishes or nut oils, but every ingredient here is straightforward and easy to verify. A finishing scatter of fresh parsley and a squeeze of lemon juice brighten the whole platter and add a pop of color that makes it look like you really tried. This one works just as well alongside a weeknight roast chicken as it does on a holiday spread.
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Learn more →Ingredients
4 servings
- 1 lb carrots, peeled and cut into 2-inch sticks
- 1 lb parsnips, peeled and cut into 2-inch sticks
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
In a large mixing bowl, whisk together the olive oil, honey, turmeric, cumin, ginger, salt, and black pepper until combined.
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