Oats 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, then roasted at high heat until their edges caramelize and their centers turn meltingly tender. A drizzle of honey in the spice mix adds just enough sweetness to balance the earthy warmth of the spices, making every bite feel a little indulgent without any fuss. This is the kind of side dish that disappears fast at the dinner table. Since the whole recipe is built around fresh vegetables, pantry spices, olive oil, and honey, there's nothing here to second-guess — no grains, no fillers, just clean, vibrant ingredients doing exactly what they're supposed to do. A finishing scatter of fresh parsley and a squeeze of lemon juice brighten everything up and make the platter look genuinely stunning. Sheet pan, single layer, one flip — it really is that simple.
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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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