Dairy Free Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that can absolutely steal the show, and this version — glazed with honey, warm ginger, and earthy turmeric — takes them somewhere genuinely special. The magic here is coconut oil standing in for butter, which means you get that rich, glossy coating and deep caramelization without a drop of dairy. Fresh thyme scattered over the pan perfumes everything as it roasts, and the result is tender, golden-edged carrots with just the right balance of sweet and savory. Roasting at high heat is the key — it coaxes out natural sugars and creates those beautifully caramelized edges that make this dish look as impressive as it tastes. A finishing scatter of fresh parsley adds a little brightness and color that makes the whole platter pop. This is the kind of vegetable dish that converts even the most reluctant carrot skeptics at the table.
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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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