Low Sodium Honey Roasted Carrots with Ginger & Thyme

Total time40 min

Prep time10 min

Cook time30 min

Low Sodium Honey Roasted Carrots with Ginger & Thyme

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Ingredients

4 servings

1 ½ lb carrots, peeled and halved lengthwise (quartered if very thick)
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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2 tbsp coconut oil, melted
2 tbsp honey
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 sprigs fresh thyme
1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
In a small bowl, whisk together the melted coconut oil, honey, grated ginger, turmeric, and salt until combined.

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