Emulsifier Free Roasted Carrots and Parsnips with Turmeric and Honey
These golden, caramelized roots are the kind of side dish that quietly steals the show at the dinner table. The combination of turmeric, cumin, and ginger gives the carrots and parsnips a warm, earthy depth, while the honey encourages those gorgeous charred edges that make roasted vegetables so irresistible. Every ingredient here is exactly what it says it is — whole vegetables, a drizzle of olive oil, a spoonful of honey, and a handful of spices — which is exactly why this recipe works so well for anyone avoiding hidden emulsifiers. No sauces from a bottle, no processed coatings, no ingredient lists to decode. The method is beautifully straightforward: toss, spread, roast, and flip once. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up and make it feel genuinely restaurant-worthy. Whether you're serving it alongside a weeknight roast or bringing it to a gathering, this tray of jewel-toned vegetables is guaranteed to disappear fast.
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!