Lupin Free Honey Roasted Carrots with Ginger & Thyme
Sweet, sticky, and fragrant with warm spice, these roasted carrots are the kind of side dish that quietly steals the show at the dinner table. The combination of honey and coconut oil creates a glossy, caramelized coating that clings to every edge, while fresh ginger and turmeric add a gentle heat and earthy depth that keeps things interesting. Fresh thyme sprigs roast right alongside the carrots, perfuming the whole pan as everything turns deeply golden in a hot oven. Lupin flour and lupin-derived ingredients have been quietly showing up in more packaged foods and spice blends lately, so cooking from scratch with whole, recognizable ingredients like these is a genuinely reassuring way to eat. Every single component here is naturally free of that legume-family concern — no hidden fillers, no processed coatings, just real food doing its thing. A finishing scatter of fresh parsley adds a pop of color and brightness that makes the platter look as good as it tastes. This one works just as well alongside a weeknight roast chicken as it does on 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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