Rice Free Honey Roasted Carrots with Ginger & Thyme
Sweet, earthy, and kissed with warm spice, these roasted carrots are the kind of side dish that quietly steals the show at the dinner table. A glaze of honey and coconut oil caramelizes beautifully in a hot oven, turning humble carrots into something deeply golden and almost jammy at the edges. Fresh ginger and ground turmeric add a gentle heat and a gorgeous color that makes the whole platter look like it came from a restaurant kitchen. Scattered thyme sprigs perfume the pan as everything roasts, and a handful of fresh parsley at the end keeps things bright and fresh. Because this recipe is built entirely around whole vegetables, natural sweeteners, and pantry spices, there's no grain or filler hiding anywhere — just clean, bold flavor from start to finish. It's an effortless way to make vegetables the most exciting thing on the plate, whether you're serving a weeknight family dinner or something a little more special.
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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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