Barley Free Honey Roasted Carrots with Ginger & Thyme
Sweet, earthy, and kissed with warm spice, these roasted carrots are the kind of side dish that quietly steals the show at the dinner table. The combination of honey and coconut oil creates a glossy, caramelized coating that clings to every edge as the carrots roast at high heat — the result is deeply golden, tender, and just a little sticky in the best way. Fresh ginger and ground turmeric add brightness and warmth without overwhelming the natural sweetness of the carrots, while sprigs of thyme perfume the whole pan as it roasts. For anyone navigating a grain-free or barley-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward and whole, with no hidden grains or malt-based additives to worry about. It's the kind of dish that works just as well alongside a weeknight roast chicken as it does on a holiday spread. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that ties everything together beautifully.
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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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