Paleo 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 golden blend of turmeric, cumin, and ginger before roasting at high heat until their edges caramelize and their centers turn perfectly tender. A touch of honey deepens the natural sweetness of the roots without tipping the dish into dessert territory — it's a balance that just works. Everything here is whole-food and grain-free, so it fits naturally into a paleo approach without any substitutions or workarounds. The optional hit of fresh lemon juice and parsley at the end brightens the whole thing and keeps it from feeling heavy. It's an easy weeknight side that looks impressive enough to bring to a gathering, and the single sheet pan means cleanup is minimal.
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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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