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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 fresh thyme and flaky salt. The honey-butter mixture clings to the carrots for sweet, savory edges.
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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
  

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
 

Prep the oven and carrots
  1. Preheat the oven to 400°F, and line a sheet pan with parchment for easy cleanup.
  2. Trim and peel the carrots, then set them aside so they’re ready to glaze.
Make the honey butter glaze
  1. Whisk the melted butter, honey, olive oil, garlic, salt, and black pepper until smooth and glossy.
Roast and caramelize
  1. Toss the carrots in half the honey butter, then spread them in a single layer on the sheet pan.
  2. Roast for 25-30 minutes at 400°F, until tender and caramelized, with browned spots on the edges.
  3. Brush the carrots with the remaining honey butter right after roasting so it soaks in while hot.
Finish and serve
  1. Finish with fresh thyme leaves and flaky sea salt for an aromatic, lightly crunchy top.

Notes

For the most caramelization, don’t overcrowd the sheet pan—use a second pan if needed. Store leftovers in the refrigerator up to 4 days; rewarm in a 375°F oven for 5-8 minutes. Freezing isn’t recommended because the carrots can soften and lose their glaze sheen. For a dairy-free option, use a plant-based butter instead of butter for the honey butter glaze.