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Honey Butter Roasted Carrots

Honey Butter Roasted Carrots with a glossy honey-butter glaze and caramelized edges. Roasted at 400°F until tender, then finished with fresh thyme and flaky sea salt.
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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: 165
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 400°F and line a sheet pan with parchment for easy release and cleanup.
  2. Peel the carrots so they roast evenly.
Make glaze and roast
  1. Whisk melted butter, honey, olive oil, minced garlic, salt, and black pepper until smooth and pourable.
  2. Toss the carrots in half the honey butter, then spread them in a single layer so they caramelize instead of steam.
  3. Roast for 25-30 minutes, until tender and caramelized, turning once halfway through if needed for even browning.
Finish and serve
  1. Brush the carrots with the remaining honey butter right after roasting so it glazes while hot.
  2. Finish with thyme and flaky sea salt, then serve immediately.

Notes

For best caramelization, keep the carrots in one layer and avoid overcrowding the sheet pan. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 375°F until warmed through (5-8 minutes). Freezing isn’t recommended because honey-butter glaze can become slightly watery after thawing. For a dairy-free swap, use a plant-based butter substitute in the same amount.