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Honey Butter Roasted Carrots

Honey butter roasted carrots with a glossy caramel glaze and tender, caramelized edges. Roasted at 400°F until the carrots soften, then finished with thyme and flaky salt for a bright, savory-sweet 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: 170
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat oven to 400°F and line a sheet pan with parchment to prevent sticking and promote even browning.
  2. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper until smooth and glossy.
  3. Toss carrots in half the honey butter, then spread them in a single layer on the sheet pan so they roast and caramelize instead of steaming.
Roast and finish
  1. Roast for 25-30 minutes at 400°F, until tender with caramelized spots and browned edges.
  2. Brush with the remaining honey butter, then finish with fresh thyme leaves and flaky sea salt for a fragrant, savory-sweet top.

Notes

For the best caramelization, keep carrots in a single layer with a little space between them; overcrowding can lead to steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a sheet pan at 375°F until warmed through. Freezing is not recommended as the glaze and carrots can lose texture. If you want a dairy-free version, swap butter for a plant-based butter stick or dairy-free spread that melts well.