Low Iodine Roasted Carrots and Parsnips with Turmeric and Honey
Root vegetables roasted at high heat are one of those simple pleasures that never get old, and this spiced version takes things to a genuinely exciting place. The combination of turmeric, cumin, and ginger creates a warm, aromatic coating that caramelizes beautifully in a hot oven, giving you deeply golden edges and tender, sweet centers. Carrots and parsnips are naturally low in iodine, and the rest of the lineup — olive oil, honey, and a handful of ground spices — keeps things clean and worry-free without any of the hidden additives that can make store-bought seasoning blends a gamble. A squeeze of fresh lemon juice and a scatter of parsley at the end brighten the whole dish and balance out all that earthy warmth. It works as a stunning side for a weeknight dinner or as the kind of vegetable dish that actually disappears at a holiday table. The single sheet pan and straightforward toss-and-roast method mean you get maximum flavor with minimal effort.
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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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