Cashew 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 truly special. A glaze of honey and coconut oil caramelizes in a hot oven, creating deeply golden edges with a sticky-sweet finish that's hard to resist. Fresh ginger adds a bright, warming kick, while turmeric gives the whole tray a gorgeous color and earthy depth. Sprigs of fresh thyme roast right alongside the carrots, perfuming every bite without any extra effort. Tree nut allergies can make navigating sauces and glazes tricky, but every ingredient here is straightforward and naturally free of any nut-based oils or hidden additives. Just toss, roast, and finish with a scatter of fresh parsley for a dish that looks like it came from a restaurant but came together on a single sheet pan. It pairs beautifully with roasted chicken, a grain bowl, or honestly just about anything you're already making for dinner.
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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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