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Honey Butter Roasted Carrots

Honey butter roasted carrots with a glossy caramelized glaze from melted butter, honey, garlic, and olive oil. Oven-roasted at 400°F until tender and browned, 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: 220
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
  • flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Roast the carrots
  1. Preheat oven to 400F. Line a sheet pan with parchment for easy cleanup.
  2. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper until glossy and smooth.
  3. Toss peeled carrots in half the honey butter to coat all sides.
  4. Spread carrots in a single layer on the lined sheet pan so they roast and caramelize instead of steam.
  5. Roast for 25-30 minutes at 400F, until tender and caramelized at the edges, with a visible golden glaze.
  6. Brush the carrots with the remaining honey butter as soon as they come out of the oven so it melts into the hot surface.
  7. Finish with thyme and flaky sea salt for bright, savory contrast.

Notes

For the best caramelization, avoid crowding the carrots—use a single layer with space between pieces. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat on a sheet pan at 350°F until warmed through. Freezing isn’t recommended because carrots can soften and lose glaze texture. For a lighter option, use a plant-based butter instead of butter to keep the honey-butter flavor profile.