High Fructose Corn Syrup Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasted root vegetables are one of those side dishes that somehow feel both rustic and impressive at the same time, and this spiced version absolutely delivers on both fronts. Carrots and parsnips get tossed in a warm blend of turmeric, cumin, and ginger, then hit with a drizzle of real honey before going into a hot oven — the result is caramelized edges, tender centers, and a deeply golden color that looks stunning on any table. That honey glaze is the key detail here: by using pure honey instead of a processed sweetener, you get natural sweetness without any of the corn syrup derivatives that sneak into so many store-bought sauces and glazes. It's the kind of ingredient swap that makes a real difference for anyone keeping a close eye on what goes into their food. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up and keep the dish feeling light despite all that roasted richness. This works beautifully alongside roasted chicken, a grain bowl, or honestly just on its own with some crusty bread to soak up the pan juices.
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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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