Coconut 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 perfectly tender. A touch of honey in the coating brings just enough sweetness to balance the earthy spices, and a final squeeze of lemon and scatter of fresh parsley lifts the whole dish into something you'd genuinely be proud to put on the table. Many spice blends and roasting sauces sneak in coconut oil or coconut-derived ingredients, but this recipe keeps things clean with straightforward olive oil and pantry staples — no label-reading anxiety required. The sheet pan method means minimal cleanup and maximum flavor, since the high oven temperature does all the heavy lifting. It works beautifully as a weeknight side or as part of a bigger spread, and the vibrant color alone is enough to make people reach for seconds before they've even tasted it.
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!