Tree Nut Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasted root vegetables are one of those side dishes that somehow feel both rustic and impressive at the same time. Carrots and parsnips get tossed in a warm blend of turmeric, cumin, and ginger, then drizzled with honey before hitting a hot oven — the result is caramelized edges, tender centers, and a deeply golden color that looks stunning on any table. The honey plays beautifully against the earthy spices, giving each piece a subtle sweetness that keeps you reaching for more. This is exactly the kind of recipe where you don't have to second-guess a single ingredient — olive oil, fresh vegetables, and pantry spices are all you need, with no risk of hidden tree nut oils or cross-contamination from specialty coatings or garnishes. A finishing scatter of fresh parsley and a squeeze of lemon juice (if you're using them) brightens everything up and adds a little freshness to balance the warmth. It works as a weeknight side alongside roasted chicken or grains, but it's also impressive enough to bring to a holiday spread. Simple, vibrant, and genuinely hard to stop eating.
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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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