Citrus Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasting root vegetables at high heat is one of those kitchen moves that transforms humble produce into something genuinely crave-worthy, and this sheet pan combination does exactly that. The carrots and parsnips caramelize at the edges while staying tender in the center, and the coating of honey, turmeric, cumin, and ginger gives every bite a warm, earthy sweetness that feels almost luxurious. For anyone navigating a citrus-free approach, the base recipe is completely safe as written — the lemon juice listed is clearly marked optional, so you can simply leave it out without losing any of the dish's depth or appeal. The spice blend does all the heavy lifting, making citrus entirely unnecessary here. Fresh parsley scattered on top adds a pop of color and a clean, herby finish that rounds everything out beautifully. This is the kind of side dish that disappears fast at the dinner table, whether you're serving it alongside roasted chicken, a grain bowl, or just eating it straight off the 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)
Can be omittedlemon juice
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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