Chestnut 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 blend 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 scatter of fresh parsley and a bright squeeze of lemon juice lift the whole dish and keep it feeling fresh rather than heavy. For anyone navigating tree nut allergies or sensitivities — chestnuts included — this recipe is naturally worry-free, built entirely from straightforward pantry staples and fresh produce with no hidden surprises. It pairs beautifully with roasted meats, grain bowls, or even just alongside a simple weeknight protein. Easy to pull together and impressive enough to serve to guests, this is a recipe worth keeping in regular rotation.
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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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