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Honey Butter Roasted Carrots

Honey butter roasted carrots with caramelized edges and a glossy glaze. Rainbow carrots are roasted hot at 400°F until tender, then finished with 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: 210
Ingredients Equipment Method Notes

Ingredients
  

Honey butter roasted carrots
  • 2 lb carrots Rainbow or regular, peeled
  • 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
 

Prep and glaze
  1. Preheat the oven to 400°F and line a sheet pan with parchment for easy cleanup.
  2. Whisk the melted butter, honey, olive oil, minced garlic, salt, and black pepper until smooth.
Roast
  1. Toss the peeled carrots with half of the honey butter until evenly coated, then spread them in a single layer on the sheet pan for browning.
  2. Roast for 25-30 minutes at 400°F until tender and caramelized, stirring or flipping once halfway through for even color.
Finish
  1. Brush the roasted carrots with the remaining honey butter so they look glossy and taste well glazed.
  2. Finish with fresh thyme leaves and flaky sea salt for a bright herbal aroma and crisp salty top notes.

Notes

For the best caramelization, keep carrots in a single layer with a little space between pieces and avoid covering the pan. Store leftovers in an airtight container in the fridge up to 4 days; rewarm on a sheet pan at 375°F until hot. Freezing is not recommended since the glaze and carrots can lose texture after thawing. For a dairy-free swap, use a dairy-free butter substitute in equal amount.