Pregnancy Friendly Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that feel far more special than the effort involved, and this version takes them somewhere truly memorable. A glaze of honey and coconut oil caramelizes in a hot oven, turning humble carrots into deeply golden, tender bites with beautifully burnished edges. Fresh ginger adds a gentle warmth and brightness, while turmeric brings its earthy, golden hue — both ingredients that feel genuinely nourishing during pregnancy. Fresh thyme perfumes the whole pan as it roasts, and a scatter of parsley at the end keeps things vibrant and fresh. Carrots are a fantastic source of beta-carotene, which the body converts to vitamin A — an important nutrient at every stage of pregnancy — so this dish is as purposeful as it is delicious. Everything here is straightforward and whole-food based, with no ingredients you'd need to second-guess or swap out. It's the kind of simple, feel-good cooking that belongs on the table all the way through the third trimester and beyond.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!