Yeast Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasting root vegetables at high heat is one of the most satisfying moves in a home cook's playbook, and this spiced sheet pan side delivers serious flavor with very little fuss. Carrots and parsnips turn deeply golden and caramelized at the edges while staying tender at the center — a texture combination that's genuinely hard to beat. The warm spice blend of turmeric, cumin, and ginger gives the whole dish an earthy, aromatic depth, while a touch of honey balances everything with just enough sweetness. Every single ingredient here is naturally free of yeast, so there's no need to scrutinize labels or swap anything out — it just works as written. A finishing drizzle of lemon juice and a handful of fresh parsley brighten the whole platter and make it look as good as it tastes. This is the kind of vegetable dish that converts skeptics at the dinner table.
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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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