Lupin Free Roasted Carrots and Parsnips with Turmeric and Honey
Sweet, earthy, and warmly spiced, this sheet pan side dish is the kind of thing that disappears fast at the dinner table. Carrots and parsnips get tossed in a glossy blend of olive oil, honey, turmeric, cumin, and ginger before hitting a hot oven, where their edges caramelize into something genuinely irresistible. The high roasting temperature does all the heavy lifting, coaxing out natural sweetness while building those deeply golden, slightly crispy edges that make roasted vegetables worth eating. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged spice blends and prepared foods, but this recipe keeps things clean with whole spices and straightforward pantry staples — nothing hidden, nothing to second-guess. A finishing scatter of fresh parsley and a squeeze of lemon juice brighten the whole dish and balance the richness of the honey glaze beautifully. It works as a stunning side for a weeknight dinner or as a showstopper addition to a holiday spread.
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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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