Seed Oil Free Roasted Carrots and Parsnips with Turmeric and Honey
Sweet, earthy, and kissed with warm spice, this sheet pan side dish is the kind of thing that disappears fast at the dinner table. Carrots and parsnips get tossed in extra virgin olive oil — a clean, cold-pressed fat that keeps this recipe completely free of refined industrial seed oils — then roasted at high heat until the edges caramelize into something almost candy-like. The honey deepens that natural sweetness while turmeric, cumin, and ginger layer in a gentle, aromatic heat that makes the whole dish feel a little special without being fussy. One bowl, one pan, one flip halfway through — that's really all it takes. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and keep the flavors lively. It's the kind of vegetable side that converts even the most reluctant root vegetable skeptics at the table.
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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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