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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 and finished with thyme and flaky salt. This easy method gives the carrots a sweet, savory coating with lightly browned 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: 240
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb rainbow carrots
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
  • 0.25 flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep the oven
  1. Preheat oven to 400F and line a sheet pan with parchment for easy cleanup.
  2. Trim and peel the carrots as needed so they roast evenly.
Make honey butter glaze
  1. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper until smooth.
Roast the carrots
  1. Toss carrots in half the honey butter to coat, then spread them in a single layer on the sheet pan.
  2. Roast at 400F for 25-30 minutes, until tender and caramelized, with browned glossy spots visible.
Finish and serve
  1. Brush the carrots with the remaining honey butter right after roasting.
  2. Finish with thyme and flaky sea salt so the glaze looks speckled and fragrant.

Notes

For maximum caramelization, keep the carrots spread out in a single layer so they roast instead of steam. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 400F oven or skillet until hot. Freeze is not recommended because the carrots can soften after thawing. For a lighter option, use olive oil instead of butter (and add a bit more honey if you want the same gloss).