Brazil Nut Free Roasted Carrots and Parsnips with Turmeric and Honey
Golden, caramelized, and fragrant with warm spices, 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 mix of olive oil, honey, turmeric, cumin, and ginger before hitting a hot oven, where their edges turn deeply golden and their centers go perfectly tender. The combination of earthy root vegetables and that sweet-spiced coating is genuinely hard to resist. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up and make it feel a little more special without any extra effort. Because every ingredient here is straightforward and whole, you never have to second-guess what's in the dish — no hidden additives, no mystery blends, just real food roasted simply. It works beautifully alongside roasted chicken, a grain bowl, or honestly just on its own straight off the pan.
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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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