Sesame Free Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that quietly steal the show, and this version — glazed with honey, coconut oil, and fresh ginger — takes them somewhere genuinely special. The turmeric adds a warm, earthy depth and a gorgeous golden color that makes the whole platter look like it came from a restaurant kitchen. Fresh thyme sprigs roast right alongside the carrots, perfuming every bite without any extra effort. Because sesame can sneak into so many glazes, marinades, and spice blends, it's genuinely refreshing to have a recipe this flavorful that relies entirely on clean, straightforward pantry staples. The high oven heat caramelizes the honey into sticky, slightly crispy edges — just watch the last few minutes closely so things don't tip from golden to burnt. A scatter of fresh parsley at the end brightens everything up and makes it feel finished. Whether you're serving this alongside a weeknight protein or bringing it to a holiday table, it's the kind of dish that disappears fast.
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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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