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Honey Butter Roasted Carrots

Honey Butter Roasted Carrots with a glossy caramelized glaze, roasted until tender and browned at the edges. Tossed with honey-butter, garlic, and thyme, then finished with flaky salt for a sweet-savory contrast.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Honey butter glaze
  • 2 lb carrots Rainbow or regular, peeled
  • 3 tbsp butter Melted
  • 3 tbsp honey
  • 1 tbsp olive oil
  • 2 cloves 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
 

Prep and glaze
  1. Preheat the oven to 400F and line a sheet pan with parchment so the carrots roast without sticking.
  2. Whisk melted butter, honey, olive oil, garlic, salt, and pepper until smooth and glossy.
  3. Toss the carrots with half the honey butter and spread them in a single layer on the sheet pan.
Roast and finish
  1. Roast for 25-30 minutes at 400F until tender and caramelized, turning once if needed for even browning.
  2. Brush with the remaining honey butter, then finish with thyme leaves and flaky sea salt.

Notes

For best caramelization, keep the carrots spaced in a single layer so steam can escape. Refrigerate leftovers in an airtight container for up to 3 days; rewarm on a sheet pan in a 350F oven until hot. Not freezer-friendly due to texture changes. For a dairy-free swap, use a 1:1 plant-butter substitute in place of butter.