Macadamia Free Roasted Carrots and Parsnips with Turmeric and Honey
These golden, caramelized roots are the kind of side dish that quietly steals the show at any dinner table. Carrots and parsnips get tossed in a warm, fragrant blend of turmeric, cumin, and ginger, then roasted at high heat until their edges turn deeply golden and their centers go perfectly tender. A drizzle of honey in the spiced olive oil coating brings just enough sweetness to balance the earthiness of the vegetables — it's a combination that feels both rustic and a little bit special. High-heat roasting on a single sheet pan does all the heavy lifting here, so the prep is minimal and the payoff is massive. A finishing scatter of fresh parsley and a squeeze of lemon juice brighten everything up right before serving. Every ingredient in this dish is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. It's wholesome, vibrant, and genuinely hard to stop eating straight off the pan.
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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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