Nutmeg Free Roasted Carrots and Parsnips with Turmeric and Honey
Root vegetables have never looked this good. Carrots and parsnips get tossed in a golden blend of turmeric, cumin, and ginger before hitting a hot oven, where they caramelize into something deeply savory, lightly sweet, and absolutely irresistible. The honey in the coating coaxes out a gorgeous char on the edges while keeping the centers perfectly tender — no fancy technique required, just a sheet pan and some patience. Warm spice blends can be a minefield when you're avoiding nutmeg, since it sneaks into so many pre-mixed seasonings and roasted vegetable recipes without a second thought. Here, every spice is called out individually, so you know exactly what's going into the pan. A finishing drizzle of lemon juice and a scatter of fresh parsley brighten the whole dish and make it feel just a little bit fancy. It works beautifully as a weeknight side or as part of a bigger 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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