Roasted Coconut Oil Carrots with Thyme

Side dish | 4 Servings


  • 6 Large carrots evenly sliced into fry-size pieces
  • 2 Tbsp Naked coconuts oil melted
  • 2 Tsp Fresh thyme or 1 Tsp dried
  • 1/4 Tsp salt
  • 1/4 Tsp Pepper


  1. Preheat oven to 350°F. Spread parchment paper over one baking sheet.
  2. Wash and peel carrots. Cut into quarters, lengthwise, and cut into fry-size pieces. Make sure all the pieces are evenly sliced. If the carrots are cold from being in the fridge, soak them in warm water in a large bowl. Set aside.
  3. In a small dish, melt the coconut oil in the microwave until completely liquid.
  4. Drain the carrots completely (if they were soaked). Soaking the carrots in warm water will prevent the coconut oil from solidifying upon contact with the carrots.
  5. Add the thyme, salt, and pepper to the coconut oil, making a “marinade”. Adjust the amount of salt and pepper according to your own preference. Pour the marinade over the carrots.
  6. Lay out the carrots on a baking sheet, spaced out evenly. Pour any excess marinade over the carrots.
  7. Bake for 10 minutes. Remove from oven, turn all the carrots over, and bake for another 10 minutes. Then, turn the oven to the “Broil” setting and cook for 3 minutes. Cooking time may vary depending on the size of the carrot pieces. Carrots should be soft and browned around the edges.
  8. Plate and serve immediately.
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