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Honey Butter Roasted Carrots

Honey Butter Roasted Carrots are oven-roasted until tender and caramelized, then glossy with a honey-butter glaze. The result is lightly sweet, savory, and finished with thyme and flaky sea salt for bright, fragrant flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb rainbow or regular carrots 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
  • 1 flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 400F and line a sheet pan with parchment, so the carrots roast evenly and release easily.
Make honey butter glaze
  1. Whisk melted butter, honey, olive oil, garlic, salt, and pepper until smooth and combined, creating a glossy glaze.
Coat and roast
  1. Toss carrots in half the honey butter, then spread them in a single layer on the prepared sheet pan so they caramelize instead of steaming.
  2. Roast for 25-30 minutes at 400F until tender and caramelized, pausing when you see browned edges and a deep golden color.
Finish and serve
  1. Brush the carrots with the remaining honey butter right after roasting for extra shine and sweetness.
  2. Finish with thyme and flaky sea salt so the surface tastes bright and fragrant with every bite.

Notes

For best caramelization, keep carrots in one layer with minimal overlap and choose similarly sized pieces. Store leftovers in the refrigerator for up to 4 days; reheat on a sheet pan at 400F until warmed through. Freezing is not recommended for best texture. For a dairy-free swap, use plant-based butter in place of butter for the glaze.