Legume 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 brings earthy depth and a gorgeous color that makes the whole platter pop. Fragrant thyme sprigs roast right alongside the carrots, infusing every bite with a subtle herbal note before being discarded at the end. For anyone navigating a legume-free lifestyle, this dish is a natural fit — every ingredient is clean and straightforward, with zero hidden fillers or plant-based protein additives to worry about. It's the kind of recipe that works just as well alongside a weeknight roast chicken as it does on a holiday table, and the optional parsley finish adds a fresh, pretty touch that takes it over the top.
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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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