Paleo Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that can genuinely steal the show, and this version — glazed with honey, coconut oil, and fresh ginger — takes them somewhere truly special. The high oven heat coaxes out deep caramelization along the edges while the turmeric adds a warm, earthy undertone that makes the whole tray smell incredible. Every ingredient here is whole and unprocessed, so this fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds required. Coconut oil replaces butter seamlessly, and the honey glaze delivers that sticky-sweet finish without refined sugar in sight. Fresh thyme sprigs roast right alongside the carrots, infusing them with a subtle herbal note that balances the sweetness beautifully. The flip halfway through is a small but important step — it ensures even caramelization and keeps you from losing that gorgeous golden crust to the pan. Finish with a scatter of fresh parsley and you've got a vibrant, crowd-pleasing side that looks far more impressive than the effort it actually takes.
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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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