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Honey Butter Roasted Carrots

Honey butter roasted carrots with a glossy caramelized finish—tossed with garlic honey butter, roasted until tender, then finished with fresh thyme and flaky salt. A classic American side dish with crisp edges and a sweet-savory glaze.
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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: 190
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 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp fresh thyme leaves
  • 0.5 flaky sea salt for finishing to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400F. Line a sheet pan with parchment.
Make the honey butter glaze
  1. Whisk melted butter, honey, olive oil, garlic, salt, and pepper until smooth and glossy.
Toss and roast
  1. Toss carrots in half the honey butter until evenly coated, then spread in a single layer on the sheet pan.
Roast until caramelized
  1. Roast at 400F for 25-30 minutes, flipping once if needed, until tender and caramelized with browned edges.
Finish and serve
  1. Brush roasted carrots with the remaining honey butter right after roasting.
Season
  1. Finish with thyme and flaky sea salt, then serve while hot.

Notes

For extra caramelization, keep carrots in a single layer with space between pieces so they roast instead of steam. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 400F for 5-8 minutes. Freezing isn’t recommended since the texture softens. For a dairy-free version, use a plant-butter substitute in the glaze.