Mustard Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasted root vegetables are one of those side dishes that somehow manage to feel both rustic and impressive at the same time. Carrots and parsnips get tossed in a warm, golden blend of turmeric, cumin, and ginger, then finished with a drizzle of honey that caramelizes beautifully in a hot oven. The result is tender, deeply golden pieces with slightly crispy edges and a flavor that's earthy, sweet, and just a little exotic. Many spice blends and condiments sneak in mustard powder or mustard seed, making roasted veggie recipes trickier than they look — but every ingredient here is straightforward and easy to verify. A finishing scatter of fresh parsley and a squeeze of lemon juice brighten the whole dish and balance the richness of the olive oil. This is the kind of effortless, crowd-pleasing side that works just as well on a weeknight dinner table as it does on 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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