BHA & BHT Free Roasted Carrots and Parsnips with Turmeric and Honey
These golden, caramelized roots are the kind of side dish that makes people go back for seconds before the main course is even finished. Carrots and parsnips get tossed in a warm blend of turmeric, cumin, and ginger, then roasted at high heat until the edges are deeply golden and the centers are melt-in-your-mouth tender. A drizzle of honey in the spiced olive oil coating brings just enough sweetness to balance the earthiness of the parsnips — it's a genuinely beautiful flavor combination. For anyone avoiding synthetic preservatives like BHA and BHT, packaged spice blends and store-bought glazed vegetables can be a minefield of hidden additives. This recipe keeps everything clean by relying on whole spices, fresh produce, and pantry staples you can easily source and verify. A finishing scatter of fresh parsley and a squeeze of lemon juice lifts the whole dish with brightness. It's simple enough for a weeknight but impressive enough to bring to a dinner table where you actually want people to notice the vegetables.
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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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