Carrageenan Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasting brings out a natural sweetness in root vegetables that no sauce or shortcut can replicate, and this sheet pan combination is a perfect example of that magic. Carrots and parsnips get tossed in a warm, golden blend of turmeric, cumin, and ginger, then finished with a drizzle of honey that caramelizes beautifully at high heat. The result is tender on the inside, deeply golden at the edges, and layered with earthy, aromatic flavor in every bite. For anyone navigating a carrageenan-free lifestyle, this kind of whole-ingredient cooking is a genuine relief — no processed glazes, no store-bought spice blends with mystery additives, just pantry staples you can actually read. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and make it feel just a little fancy. It works as a stunning side for a weeknight dinner or as the kind of dish you bring to a gathering and quietly watch disappear.
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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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