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Honey Butter Roasted Carrots

Honey butter roasted carrots with a glossy caramelized glaze—tossed with garlic and honey-butter, then roasted until tender. Finished with fresh thyme and flaky salt for a sweet-savory shine.
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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: 245
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 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 preheat
  1. Preheat oven to 400F. Line a sheet pan with parchment, then set aside for the carrots.
Make honey butter mixture
  1. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper until smooth and glossy.
Toss and roast
  1. Toss carrots in half the honey butter, then spread in a single layer on the lined sheet pan with space between pieces.
Roast until caramelized
  1. Roast for 25-30 minutes at 400F until carrots are tender and visibly caramelized at the edges.
Finish and serve
  1. Brush carrots with the remaining honey butter, then finish with fresh thyme and flaky sea salt while hot.

Notes

For extra caramelization, avoid crowding the carrots—use two sheet pans if needed. Store leftovers in the refrigerator up to 3 days; rewarm in a 350F oven until hot. Freeze for up to 2 months, though texture softens slightly. Dietary swap: use plant-based butter to keep the same honey-butter flavor profile for dairy-free servings.