Peanut Free Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are already a crowd-pleaser, but this version takes them somewhere genuinely special. A glaze of honey, coconut oil, fresh ginger, and turmeric turns humble carrots into something deeply caramelized, fragrant, and a little bit golden — the kind of side dish that disappears fast. The high oven heat does the heavy lifting, coaxing out natural sweetness while the edges get that irresistible, slightly sticky char. Fresh thyme sprigs roast right alongside the carrots, perfuming the whole pan as they cook. For anyone navigating nut-free eating, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no sauces or spice blends that might hide unwanted additions. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. Pair it with roasted chicken, a grain bowl, or honestly just eat it straight off the sheet pan — no judgment here.
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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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