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Honey Butter Roasted Carrots

Honey butter roasted carrots with a glossy caramelized glaze. Roasted at 400°F until tender, then finished with thyme and flaky sea salt for a sweet-savory bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb rainbow or regular carrots peeled
  • 2 Flaky sea salt for finishing
  • 1 tsp fresh thyme leaves
  • 3 tbsp butter melted
  • 3 tbsp honey
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and line a sheet pan with parchment for easy cleanup and even roasting.
Make the honey butter glaze
  1. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper until smooth and glossy.
Toss and roast
  1. Toss carrots in half the honey butter, then spread them in a single layer so they roast rather than steam.
  2. Roast for 25-30 minutes, turning once if needed, until the carrots are tender and caramelized at the edges.
Finish
  1. Brush the carrots with the remaining honey butter to re-coat while they’re hot and shiny.
  2. Finish with fresh thyme leaves and flaky sea salt for bright herbal aroma and crisp salty contrast.

Notes

For extra caramelization, keep carrots spaced on the sheet pan and avoid crowding. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 400°F until warmed through. Freezing isn’t recommended because the glaze and carrots can soften. If you need a dairy-free option, swap butter with a plant-based butter that’s suitable for roasting.