Cashew Free Roasted Carrots and Parsnips with Turmeric and Honey
Root vegetables have never looked this good. Carrots and parsnips get tossed in a warm, golden blend of turmeric, cumin, and ginger, then roasted at high heat until the edges caramelize and the centers turn 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 roots, and a squeeze of fresh lemon juice at the end brightens the whole dish beautifully. This is the kind of side that disappears fast at the dinner table — vibrant, fragrant, and genuinely impressive with almost no effort. Many spiced vegetable dishes sneak in nut-based sauces or garnishes, but this one keeps things completely clean with pantry staples and fresh produce. A scatter of roughly chopped parsley adds a pop of color and freshness right before serving. It pairs well with just about anything, but honestly, it's good enough to eat straight off the sheet pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!