Yeast Free Honey Roasted Carrots with Ginger & Thyme
Roasted carrots are one of those side dishes that somehow manage to feel both humble and impressive at the same time, 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 brings a subtle earthiness and that gorgeous golden hue. Sprigs of fresh thyme roast right alongside the carrots, perfuming the whole pan as everything cooks. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every ingredient is straightforward and free from fermented or yeast-derived components, so there's no label-reading stress involved. The technique is simple: toss, roast, flip, and watch the magic happen. A scatter of fresh parsley at the end adds a pop of color and freshness that makes the whole platter look like something you'd order at a nice restaurant. Whether it's a weeknight dinner or a holiday spread, these carrots are the kind of dish that disappears fast.
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!