Artificial Food Coloring Free Roasted Carrots and Parsnips with Turmeric and Honey
These roasted root vegetables are the kind of side dish that makes people stop mid-bite and ask what's in them. The warm, earthy glow on the plate comes entirely from ground turmeric and cumin — no dyes, no color additives, just spices doing exactly what they're supposed to do. That's a genuinely big deal when you're trying to avoid artificial food colorings, because so many packaged glazed or seasoned vegetables sneak them in for visual appeal. Here, a drizzle of honey and a toss in spiced olive oil do all the heavy lifting, caramelizing beautifully in a hot oven until the edges turn deeply golden and the centers go perfectly tender. The optional hit of fresh lemon juice at the end brightens everything up and keeps the flavors from feeling too heavy. It's an effortless sheet-pan situation that looks far more impressive than the prep time deserves, and it pairs well with practically anything on the dinner table.
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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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