Walnut Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasted root vegetables are one of those side dishes that somehow manage to feel both rustic and impressive at the same time. Carrots and parsnips get tossed in a warm, golden blend of turmeric, cumin, and ginger, then drizzled with honey before hitting a hot oven — the result is caramelized edges, tender centers, and a depth of flavor that tastes far more complex than the effort involved. The honey does something magical here, encouraging those gorgeous golden-brown edges while balancing the earthiness of the spices. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything up just before serving. For anyone navigating tree nut allergies or sensitivities, this dish is a genuinely worry-free choice — every ingredient is straightforward, and there's nothing hiding in the spice blend or the glaze. It works beautifully alongside roasted chicken, a grain bowl, or honestly just on its own straight off the sheet pan.
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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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