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Honey Butter Roasted Carrots

Honey Butter Roasted Carrots are caramelized in a honey-butter glaze with garlic and thyme for a glossy, tender bite. Oven-roasted at 400°F, they finish with flaky sea salt for extra crunch.
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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, peeled
  • 2 lb carrots
Honey butter glaze
  • 3 tbsp butter melted
  • 3 tbsp honey
  • 1 tbsp olive oil
  • 2 garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp fresh thyme leaves
  • 0.5 flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 400°F and line a sheet pan with parchment (if needed, place it in the oven to warm slightly). This creates a hot surface for better caramelization.
Make the honey butter glaze
  1. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper in a bowl until smooth and glossy. The mixture should look uniform and pourable.
Roast
  1. Toss carrots in half the honey butter until well coated, then spread in a single layer on the sheet pan. Make sure cut sides are not piled to help browning.
Roast until tender and caramelized
  1. Roast at 400°F for 25-30 minutes, turning once if needed, until tender and caramelized. Look for browned edges and a lacquered, golden coating.
Finish and serve
  1. Brush the carrots with the remaining honey butter, then finish with thyme and flaky sea salt. Serve immediately while they still look shiny and the salt is crisp.

Notes

For best caramelization, keep the carrots in a single layer with space between them and avoid crowding the pan. Store leftovers in an airtight container in the refrigerator for up to 4 days; rewarm on a sheet pan at 375°F for 8-10 minutes to re-glaze. This recipe freezes well for up to 2 months; thaw overnight in the fridge and reheat. For a dairy-free swap, use an equal amount of vegan butter instead of butter.