Sesame Free Roasted Carrots and Parsnips with Turmeric and Honey
Root vegetables have never looked this good. Carrots and parsnips get tossed in a warm, fragrant blend of turmeric, cumin, and ginger, then roasted at high heat until the edges caramelize into something deeply golden and irresistible. A drizzle of honey in the coating brings just enough sweetness to balance the earthy spices, and a squeeze of fresh lemon juice at the end brightens the whole dish beautifully. For anyone navigating sesame allergies or sensitivities, roasted vegetable sides can be surprisingly tricky — tahini sneaks into dressings, and many spice blends or store-bought glazes carry hidden risks. This recipe keeps things clean and straightforward, relying entirely on olive oil, whole spices, and honey with zero sesame in sight. Every ingredient is easy to verify, which means you can focus on the cooking instead of the label-reading. Finish with a scatter of fresh parsley and serve straight from the pan for a vibrant, crowd-pleasing side that earns its place on any 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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