Pecan Free Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that somehow manage to feel both rustic and impressive at the same time, and this version takes them somewhere truly special. A glaze of honey and melted coconut oil caramelizes in a hot oven, turning humble carrots into something deeply golden and almost jammy at the edges. Fresh ginger adds a bright, warming kick while turmeric gives the whole dish a gorgeous color and earthy depth. Sprigs of thyme roast right alongside the carrots, perfuming everything as the heat does its work. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nuts hiding in a glaze or tucked into a topping, just clean, wholesome ingredients you can feel good about. A scatter of fresh parsley at the end keeps things vibrant and a little fresh against all that sticky sweetness. It's the kind of vegetable dish that disappears fast, even among people who claim they don't really like carrots.
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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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