Celery Free Roasted Carrots and Parsnips with Turmeric and Honey
Sweet, earthy, and warmly spiced, this sheet pan side dish is the kind of thing that disappears fast at the dinner table. Carrots and parsnips get tossed in a golden blend of turmeric, cumin, and ginger, then hit with a drizzle of honey that caramelizes beautifully in a hot oven. The result is deeply golden edges, tender centers, and a flavor that feels far more impressive than the effort involved. For anyone navigating a diet that excludes celery, this recipe is a natural fit — there's not a stalk in sight, and every ingredient is straightforward and easy to verify. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole thing up without complicating the prep. It works as a stunning side for roasted meats, grain bowls, or even just scooped up alongside some crusty bread.
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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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