Paraben Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasted root vegetables are one of those side dishes that feel effortlessly impressive, and this spiced version delivers serious warmth and color to any table. The combination of turmeric, cumin, and ginger gives the carrots and parsnips a fragrant, golden crust that smells incredible as it comes out of the oven. A drizzle of honey in the coating caramelizes beautifully at high heat, creating those deeply golden, slightly crispy edges that make roasted vegetables genuinely irresistible. For anyone navigating paraben sensitivities, this recipe is a clean, straightforward win — every ingredient is a whole food or simple pantry staple, with no preservatives or synthetic additives lurking in the mix. The fresh parsley and lemon juice finish brighten the earthy sweetness of the roots and make the whole dish feel light and vibrant rather than heavy. It comes together in one bowl and one sheet pan, which means less cleanup and more time enjoying the results. Whether you're serving it alongside a weeknight protein or bringing it to a holiday spread, this tray of golden, spiced roots is the kind of dish that disappears fast.
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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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