Hazelnut 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 oven heat, 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 golden hue and a subtle earthiness. Sprigs of fresh thyme perfume the carrots as they roast, and a scatter of parsley at the end keeps things feeling fresh and vibrant. The ingredient list is completely straightforward — no nut-based oils, no hidden additives, just clean pantry staples and fresh produce working together beautifully. It's the kind of dish that disappears fast at the dinner table, whether you're serving it alongside a weeknight roast or bringing it to a holiday spread.
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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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