High Fructose Corn Syrup Free Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that somehow feel both humble and impressive at the same time, and this version takes them somewhere truly special. A glaze of real honey and coconut oil — rather than any processed sweetener — coats each carrot before it hits a blazing hot oven, where the natural sugars caramelize into deeply golden, slightly crispy edges. Fresh ginger adds a bright, warming kick, while turmeric gives the whole dish a gorgeous color and earthy depth. For anyone avoiding high fructose corn syrup, this recipe is a breath of fresh air — every ingredient is exactly what it says it is, with no hidden additives or mystery syrups lurking in the glaze. Packaged glazed vegetables and store-bought roasted sides are notorious for sneaking in cheap sweeteners, so making this at home puts you completely in control. The fresh thyme sprigs scattered over the pan perfume the carrots as they roast, and a handful of chopped parsley at the end keeps things bright and fresh. It's an easy, elegant side that pairs beautifully with just about any main course.
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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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