Gut Friendly Roasted Carrots and Parsnips with Turmeric and Honey
Root vegetables don't always get the credit they deserve, but this sheet pan dish is genuinely hard to resist — caramelized edges, warm spice, and a touch of honey that brings everything together. Carrots and parsnips are both naturally prebiotic-rich, meaning they feed the beneficial bacteria in your gut rather than disrupting them. Turmeric and ginger, both featured here, have long been recognized for their soothing, anti-inflammatory properties, making this more than just a pretty side dish. The olive oil helps with absorption of fat-soluble compounds, and the whole thing roasts at high heat so you get that gorgeous golden color without any heavy sauces or hard-to-digest additives. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole platter and add a little extra freshness. It's the kind of recipe that works just as well alongside a simple weeknight protein as it does on a holiday 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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