Cinnamon Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasted root vegetables are one of those side dishes that feel fancy enough for a dinner party but are genuinely effortless to pull off on a weeknight. Carrots and parsnips get tossed in a golden blend of turmeric, cumin, and ginger before hitting a hot oven, where their natural sugars caramelize into deeply bronzed, tender-crisp perfection. A drizzle of honey ties everything together with just enough sweetness to balance the earthy warmth of the spices. For anyone navigating a sensitivity to cinnamon, warm spice blends can be a minefield — so many roasted vegetable recipes lean on it by default, but this one delivers all that cozy, aromatic depth without it. The combination of turmeric and cumin does the heavy lifting here, giving the dish a rich, complex flavor that never feels like anything is missing. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole platter and make it look absolutely gorgeous on the table. It pairs beautifully with roasted chicken, grain bowls, or honestly just eaten straight off the sheet 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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