Gluten Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasting root vegetables at high heat is one of those techniques that transforms something humble into something genuinely crave-worthy, and this sheet pan combination does exactly that. The carrots and parsnips caramelize at the edges while staying tender at the center, and the honey-turmeric glaze gives them a warm, golden color that looks as good as it tastes. Ground cumin and ginger round out the spice blend, adding depth without overwhelming the natural sweetness of the roots. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label — just straightforward, wholesome cooking. A squeeze of lemon juice and a handful of fresh parsley at the end brighten the whole dish and keep it feeling light despite the richness of the roasted vegetables. This works equally well as a weeknight side or as part of a bigger spread when you want something colorful and crowd-pleasing on the table.
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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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