Hazelnut Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasted root vegetables are one of those side dishes that look impressive but ask almost nothing of you, and this spiced version is genuinely hard to stop eating. Carrots and parsnips get tossed in a golden blend of turmeric, cumin, and ginger, then drizzled with honey before hitting a hot oven — the result is caramelized edges, tender centers, and a warm, earthy sweetness that pairs beautifully with almost any main. A finishing squeeze of lemon juice and a scatter of fresh parsley lift the whole thing into something that feels a little special. For anyone navigating tree nut allergies, sheet pan vegetable recipes like this are a natural safe zone, and this one keeps the ingredient list clean and straightforward with no hidden sauces or spice blends to second-guess. Everything goes into one bowl, onto one pan, and into the oven — which also means minimal cleanup. Whether you're serving it alongside a weeknight roast or bringing it to a holiday table, these vibrant, golden spears disappear fast.
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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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