Go Back

Honey Butter Roasted Carrots

Honey Butter Roasted Carrots with a glossy honey-butter glaze roast until tender and caramelized. Tossed with garlic and herbs, finished with flaky sea salt and fresh thyme for a sweet-savory sheen.
Print Recipe Pin Recipe
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.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp fresh thyme leaves
  • 1 flaky sea salt For finishing, to taste.

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat oven to 400F and line a sheet pan with parchment so the carrots roast without sticking.
Make the honey butter
  1. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper until glossy and fully combined.
Coat and roast
  1. Toss carrots in half the honey butter, then spread them in a single layer on the sheet pan for even caramelization.
Finish roasting and glaze
  1. Roast for 25-30 minutes, until the carrots are tender and caramelized, with edges turning golden.
Season and serve
  1. Brush the carrots with the remaining honey butter, then finish with fresh thyme leaves and flaky sea salt.

Notes

For best caramelization, avoid overcrowding—use a large sheet pan or roast in two batches. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 400F oven until hot. Freezing isn’t recommended because the honey-butter glaze can lose its shine and texture after thawing. For a dairy-free swap, use a plant-based butter that melts 1:1 in place of butter.