Dairy Free Roasted Garlic Carrots with Coconut Cream
Roasting brings out the natural sweetness in carrots like almost nothing else can, and pairing them with a silky garlic-coconut cream sauce takes that sweetness somewhere genuinely special. The whole head of roasted garlic gets squeezed right into the saucepan, where it melts into the full-fat coconut milk along with fresh thyme and a touch of honey — the result is rich, aromatic, and completely free of any dairy. It's the kind of sauce that tastes like it took serious effort, but the oven does most of the heavy lifting while you wait. Skipping butter or cream is often the trickiest part of making a luscious vegetable side, and coconut milk steps in here without any compromise on texture or depth. This recipe serves four and works beautifully as a dinner party side or a weeknight upgrade to your usual roasted veg routine. Finish it with a scatter of fresh parsley for a little color and brightness right before serving.
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Learn more →Ingredients
4 servings
For the roasted garlic
- 1 head garlic
- 1 tsp olive oil
For the carrots
- 1 ½ lb carrots, peeled and trimmed (about 12 medium carrots)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the cream sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fresh thyme leaves
- 1 tsp honey
- ¼ tsp salt
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small square of aluminum foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on one end of a large baking sheet.
- 2
Arrange the carrots in a single layer on the same baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and the black pepper, and toss to coat.
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