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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 sea salt.
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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: 235
Ingredients Equipment Method Notes

Ingredients
  

carrots
  • 2 lb carrots rainbow or regular, peeled
honey butter base
  • 3 tbsp butter melted
  • 3 tbsp honey
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp fresh thyme leaves
  • flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat oven to 400°F and line a sheet pan with parchment. This keeps the carrots from sticking and helps them roast evenly.
  2. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper. Mix until the glaze looks smooth and glossy.
  3. Toss carrots in half the honey butter and spread them in a single layer. Make sure cut surfaces face down where possible for better browning.
Roast and finish
  1. Roast for 25-30 minutes at 400°F until tender and caramelized. Look for browned edges and a deeper golden color.
  2. Brush with the remaining honey butter and return to the sheet pan surface just to coat, if needed. Finish with fresh thyme leaves and flaky sea salt for a bright, savory top note.

Notes

Pro tip: spread carrots in a single layer so they caramelize instead of steam. Refrigerate leftovers in an airtight container for up to 4 days; reheat on a sheet pan at 400°F for about 8-10 minutes to re-warm and re-glaze. Freezing isn’t recommended because the honey butter can separate when thawed. For a lower-sugar option, use a sugar-free honey-style syrup in the same amount.