Dairy Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasted root vegetables are one of those side dishes that somehow manage to feel both rustic and impressive at the same time. Carrots and parsnips get tossed in a warmly spiced blend of turmeric, cumin, and ginger, then coated in olive oil and a touch of honey before hitting a hot oven. That high heat is the secret — it caramelizes the natural sugars in the vegetables and creates deeply golden, slightly crispy edges with tender, melt-in-your-mouth centers. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum flavor. A squeeze of fresh lemon juice and a scatter of parsley at the end brighten everything up and make it look genuinely beautiful on the table. Since the recipe relies entirely on olive oil rather than butter or cream, there's no need to swap anything out or second-guess the ingredient list — it's naturally free of dairy from start to finish. This one works just as well alongside a weeknight protein as it does on a holiday spread.
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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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