Celery 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 the high heat of the 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 dish a gorgeous color and earthy depth. Sprigs of fresh thyme perfume the pan as everything roasts, infusing the carrots with a subtle herbal note that balances the sweetness beautifully. The ingredient list is refreshingly short and completely free of celery in any form — no celery salt, no celery seed, no hidden aromatics — so it's a genuinely safe and satisfying choice for anyone navigating that particular sensitivity. A scatter of fresh parsley at the end lifts the whole platter and makes it look like something you'd order at a nice restaurant. It pairs well with just about any main and is the kind of vegetable dish that actually disappears at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!