Turkey Free Roasted Carrots and Parsnips with Turmeric and Honey
These golden, caramelized root vegetables are the kind of side dish that quietly steals the show at any table. The combination of turmeric, cumin, and ginger gives the carrots and parsnips a warm, aromatic depth, while a touch of honey encourages those gorgeous charred edges in a hot oven. Everything comes together in one bowl and one sheet pan, which means minimal cleanup and maximum flavor payoff. Since this dish is built entirely around vegetables, olive oil, and spices, there's no need to navigate meat-based ingredients or worry about hidden poultry products sneaking into the mix. A finishing drizzle of lemon juice and a scatter of fresh parsley brighten the whole thing up and keep it feeling light despite the richness of the roasted vegetables. It works beautifully alongside grain dishes, hearty salads, or really anything that could use a pop of color and spice on the plate.
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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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