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Honey Butter Roasted Carrots

Honey butter roasted carrots with a golden, caramelized glaze—tossed for even coating and roasted until tender. Finished with fresh thyme and flaky sea salt for bright, savory contrast.
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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: 240
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 cloves 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 400F and line a sheet pan with parchment for easy cleanup (visual cue: parchment fully covers the pan).
  2. Whisk melted butter, honey, olive oil, minced garlic, salt, and black pepper until glossy and smooth (visual cue: no honey streaks remain).
  3. Toss the peeled carrots with half the honey butter until well coated (visual cue: carrots look shiny and evenly glazed).
  4. Spread the carrots in a single layer on the sheet pan so they roast instead of steam (visual cue: minimal overlap).
Roast and finish
  1. Roast for 25-30 minutes at 400F until tender and caramelized (visual cue: browned edges and deep golden spots).
  2. Brush the carrots with the remaining honey butter as they come out of the oven, then finish with thyme and flaky sea salt (visual cue: glaze looks wet and caramel-gold).

Notes

For the best caramelization, don’t crowd the sheet pan—use a single layer and leave space between carrots. Store leftovers in the refrigerator up to 4 days; rewarm on a baking sheet in a 375F oven until hot. Freezing isn’t recommended because carrots can soften and lose glaze texture. For a lighter option, use olive oil in place of some butter (use 1 tbsp butter + 2 tbsp olive oil) and still brush with a little honey-butter at the end.