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Honey Butter Roasted Carrots

Honey butter roasted carrots are coated in a glossy honey-garlic glaze and roasted until tender and caramelized. Finish with fresh thyme and flaky sea salt for a sweet-savory side with bright color.
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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 carrots
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
  1. Preheat oven to 400F, then line a sheet pan with parchment for easy release and browning.
  2. Whisk melted butter, honey, olive oil, garlic, salt, and black pepper until the mixture looks smooth and glossy.
Roast
  1. Toss carrots in half the honey butter, then spread them in a single layer so the edges caramelize instead of steaming.
  2. Roast for 25-30 minutes at 400F until tender and caramelized, with browned spots visible across the pan.
Finish
  1. Brush the carrots with the remaining honey butter right after roasting so the glaze clings while still hot.
  2. Finish with fresh thyme leaves and flaky sea salt for a fragrant top and crisp, bright seasoning.

Notes

For the best caramelization, make sure the carrots are spread out in one layer with space between them; overcrowding reduces browning. Store leftovers in an airtight container in the refrigerator for up to 4 days; rewarm on a sheet pan at 400F until hot. Freezing isn’t recommended because the texture can turn soft after thawing. For a dairy-free swap, use plant-based butter in the honey butter glaze.