Turkey Free Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that quietly steal the show at any table, and this version takes them somewhere truly special. A glaze of honey and coconut oil caramelizes in a hot oven, creating deeply golden edges with a sticky-sweet finish that's hard to resist. 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, infusing every bite with fragrant, herby flavor. This is the kind of vegetable dish that converts even the most reluctant carrot skeptics — no meat, no fuss, just bold, honest ingredients doing their thing. It works beautifully as a holiday side or a weeknight upgrade, and the optional parsley scattered on top adds a fresh pop of color right before serving.
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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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