Brazil Nut Free Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that somehow manage to feel both humble and impressive at the same time, and this version takes them somewhere genuinely special. A glaze of honey and coconut oil caramelizes in a hot oven, turning the edges deeply golden while fresh ginger and turmeric add a warm, aromatic kick that makes the whole kitchen smell incredible. Fresh thyme sprigs roast right alongside the carrots, infusing every bite with a subtle herby depth before you pull them off at the end. The technique is simple — toss, roast, flip, roast again — but the results look like something you'd order at a nice restaurant. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects, built entirely from whole vegetables, pantry spices, and clean, straightforward fats. A scatter of fresh parsley at the end brightens everything up and adds a little color to the platter. Serve these warm alongside a weeknight roast or bring them to a dinner party and watch them disappear first.
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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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