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Honey Butter Roasted Carrots

Honey butter roasted carrots with caramelized edges, made by tossing carrots in a garlic-honey butter glaze and roasting on a sheet pan at 400°F. Finished with fresh thyme and flaky sea salt for a sweet-savory shine.
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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 carrots Rainbow or regular, peeled.
Honey butter glaze
  • 3 tbsp butter Melted.
  • 3 tbsp honey
  • 1 tbsp olive oil
  • 2 garlic Minced (2 cloves).
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp fresh thyme leaves
Finishing
  • 1 flaky sea salt For finishing, to taste.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400F and line a sheet pan with parchment, so the carrots roast and caramelize evenly.
Make honey butter
  1. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper until smooth and glossy.
Roast
  1. Toss carrots with half the honey butter, then spread in a single layer on the prepared sheet pan for better browning.
  2. Roast for 25-30 minutes at 400F until tender and caramelized, turning once if needed for even color.
Finish
  1. Brush the carrots with the remaining honey butter as soon as they come out of the oven so it clings while hot.
  2. Finish with fresh thyme leaves and flaky sea salt for a sweet-savory pop and a fresh herbal aroma.

Notes

For maximum caramelization, keep the carrots in one even layer with space between pieces; crowding steams them instead of browning. Store leftovers in a sealed container in the refrigerator for up to 4 days; reheat on a sheet pan at 400F until warmed through. Freeze: yes, up to 2 months, though texture softens slightly. Dietary swap: use plant-based butter for a dairy-free version while keeping the same method.