Beef Free Roasted Carrots and Parsnips with Turmeric and Honey
These golden, caramelized roots are the kind of side dish that steals the show at any table. Carrots and parsnips get tossed in a warm, fragrant blend of turmeric, cumin, and ginger, then roasted at high heat until their edges turn deeply golden and their centers go perfectly tender. A drizzle of honey in the spiced olive oil coating brings just enough sweetness to balance the earthiness of the vegetables — it's a combination that feels both comforting and a little unexpected. Everything here is completely plant-based, so there's zero concern about any meat-based ingredients sneaking into the mix. A finishing scatter of fresh parsley and a squeeze of lemon juice brighten the whole dish and make it look as good as it tastes. Whether you're building a vegetable-forward spread or just need a reliable, crowd-pleasing side, this sheet pan recipe delivers big flavor with minimal effort.
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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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