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Honey Butter Roasted Carrots

Honey Butter Roasted Carrots are oven-roasted until tender and caramelized, then glazed with a glossy honey-butter finish. The method includes a single-layer roast for deep browning and a final thyme-and-flaky-salt top.
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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, peeled
butter
  • 3 tbsp butter, melted
honey
  • 3 tbsp honey
olive oil
  • 1 tbsp olive oil
garlic
  • 2 cloves garlic, minced
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
thyme
  • 1 tsp fresh thyme leaves
flaky sea salt
  • 1 Flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep & glaze
  1. Preheat the oven to 400F and line a sheet pan with parchment for easy cleanup. Have everything ready so the carrots can go into the oven right away.
  2. Whisk melted butter, honey, olive oil, garlic, salt, and pepper until combined. The mixture should look smooth and glossy.
  3. Toss the carrots in half the honey butter. Make sure they’re evenly coated before roasting for better caramelization.
Roast & finish
  1. Spread the carrots in a single layer on the sheet pan. Roast 25-30 minutes at 400F until tender and caramelized, turning once if needed for even browning.
  2. Brush the carrots with the remaining honey butter right after roasting. Finish with thyme and flaky sea salt for a fragrant, lightly crunchy top.

Notes

For the most caramelized edges, keep the carrots in a single layer with space between them so they roast instead of steam. Store leftovers in the fridge up to 3 days in an airtight container; rewarm on a sheet pan at 400F until hot. Freezing isn’t recommended because the glaze can become watery. If you want a dairy-free swap, use a plant-based butter in the same quantity.