Honey Roasted Carrots with Thyme & Sea Salt
These gently roasted carrots highlight the natural sweetness of the vegetable while grounding the body with warming fats and herbs. Roasting enhances digestibility, making this a comforting, mineral-rich side dish that pairs well with protein or stands alone as a simple seasonal staple.
Ingredients (Serves 2–3)
1 lb organic carrots, peeled and cut into sticks or coins
2 TBS extra virgin olive oil
1 TBS raw honey
1–2 tsp fresh thyme leaves (or ½ tsp dried thyme)
Pinch of sea salt
Optional: cracked black pepper
Instructions:
Preheat oven to 400°F.
Place carrots on a parchment-lined baking sheet.
Drizzle with olive oil and honey, then sprinkle with thyme and sea salt.
Toss gently to coat evenly.
Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
Finish with cracked black pepper if desired and serve warm.
Tips & Swaps:
Make it savory: Skip the honey and add crushed garlic or shallots before roasting.
Add richness: Finish with a pat of grass-fed butter or a drizzle of tahini.
Herb swap: Rosemary or dill work beautifully in place of thyme.
Why It Works for Spring:
Improved digestion: Cooking carrots breaks down fibers, making them easier on the gut during seasonal transitions.
Blood sugar balance: Natural sweetness paired with fat helps prevent spikes.
Mineral support: Carrots provide potassium and antioxidants that support hydration and cellular resilience.
