Almond Free Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that quietly steal the show, and this version takes them somewhere truly special. A glaze of honey, coconut oil, fresh ginger, and turmeric transforms humble carrots into something deeply caramelized, warmly spiced, and almost impossibly fragrant as they roast at high heat. The fresh thyme sprigs scattered over the pan infuse every bite with a subtle herbal note that balances the sweetness perfectly. For anyone navigating nut allergies or sensitivities, this recipe is naturally free of tree nuts from start to finish — no swaps needed, no label-checking required. Every ingredient is straightforward and easy to source, so you can focus on the cooking rather than the ingredient audit. A finishing scatter of fresh parsley adds a pop of color and brightness right before serving, making this as pretty on the plate as it is delicious. It works beautifully alongside roasted chicken, a grain bowl, or honestly just on its own with a fork straight from the pan.
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Learn more →Ingredients
4 servings
- 1 ½ lb carrots, peeled and halved lengthwise (quartered if very thick)
- 2 tbsp coconut oil, melted
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 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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