Pecan Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasted root vegetables have a way of turning simple weeknight dinners into something that feels genuinely special, and this sheet pan combination is no exception. 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 crisp edges and a flavor that's earthy, sweet, and just a little exotic all at once. For anyone navigating tree nut allergies or sensitivities, this dish is a natural fit — every ingredient is straightforward, and there's no need to scrutinize labels or worry about hidden nut-based garnishes that often sneak into roasted vegetable recipes. A finishing scatter of fresh parsley and a squeeze of lemon juice brighten everything up and make it look stunning on a serving platter. It pairs beautifully alongside roasted chicken, grain bowls, or even just a good piece of crusty bread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!