Wheat Free Roasted Carrots and Parsnips with Turmeric and Honey
Root vegetables rarely get the spotlight they deserve, but this sheet pan side dish is genuinely hard to resist. Carrots and parsnips are tossed in a warm, golden blend of turmeric, cumin, and ginger, then roasted at high heat until the edges caramelize and the centers turn perfectly tender. The honey in the coating deepens into something almost sticky and rich, balancing the earthiness of the spices in the best possible way. Everything here is naturally free of wheat — no flour, no breadcrumbs, no hidden grain-based thickeners — just whole vegetables and pantry staples that happen to be completely safe for anyone avoiding wheat. A finishing hit of fresh parsley and a squeeze of lemon lifts the whole dish and keeps it feeling bright rather than heavy. It works beautifully as a weeknight side or as part of a bigger spread, and cleanup is minimal thanks to the parchment-lined 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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