Vegetarian Roasted Carrots and Parsnips with Turmeric and Honey
Sweet, earthy, and warmly spiced, this sheet pan side dish is the kind of thing that disappears fast at the dinner table. Carrots and parsnips get tossed in a glossy blend of olive oil, honey, turmeric, cumin, and ginger before hitting a hot oven, where their edges caramelize into something genuinely irresistible. The high roasting temperature does all the heavy lifting — you just flip them once and let the oven work its magic. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up and keep the flavors from feeling too heavy. It's a completely plant-based dish that doesn't ask you to compromise on richness or depth, which makes it a reliable crowd-pleaser whether you're cooking for a mixed table or a fully meat-free spread. The ingredient list is short and pantry-friendly, so this is the kind of recipe you can pull together on a weeknight without much planning.
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!