Seed Oil Free Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that can go from forgettable to absolutely stunning with the right combination of heat and sweetness, and this version absolutely delivers. Coconut oil steps in as the roasting fat here, keeping things completely free of industrially processed seed oils while still giving the carrots that gorgeous, caramelized edge. The honey deepens and darkens in the oven, creating sticky, lacquered edges that are almost candy-like, while fresh ginger and turmeric add a warm, earthy brightness that keeps the whole thing from tipping into dessert territory. Fresh thyme sprigs roast right alongside the carrots, perfuming the pan with herby, floral notes that tie everything together beautifully. A scatter of fresh parsley at the end adds a pop of color and a clean, grassy finish. This is the kind of vegetable dish that disappears fast at the dinner table — even from 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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