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Honey Butter Roasted Carrots

Honey butter roasted carrots are oven-roasted until tender and caramelized, then finished with a glossy honey-butter glaze. Minced garlic and thyme add a savory aroma, with flaky sea salt for a bright crunch.
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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 mixture
  • 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
Carrots
  • 2 lb carrots rainbow or regular, peeled
  • 1 flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 400F and line a sheet pan with parchment (set up the baking surface before you mix).
  2. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper until the mixture looks smooth and glossy.
Roast
  1. Toss peeled carrots in half the honey butter, then spread them in a single layer so they brown instead of steam (look for even coverage).
  2. Roast for 25-30 minutes at 400F until tender and caramelized, turning once if needed for deeper browning.
Finish
  1. Brush carrots with the remaining honey butter right after roasting so the glaze clings while the carrots are hot (glossy sheen cue).
  2. Finish with fresh thyme leaves and flaky sea salt for a fragrant, lightly crackly top.

Notes

For the best caramelization, use a single layer on the sheet pan and avoid crowding—use two pans if needed. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 375F oven until warmed through (microwave can soften the caramelized edges). Freezing isn’t recommended for peak texture. For a lower-sugar swap, replace honey with an equal amount of sugar-free honey-style syrup (check that it’s heat-stable).