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Honey Butter Roasted Carrots

Honey butter roasted carrots are tender and caramelized with a glossy honey-garlic glaze. Roasting at 400°F brings out sweetness while flaky salt and fresh thyme finish every bite.
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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
  

Carrots and glaze
  • 2 lb rainbow or regular carrots 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
  • 1 flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F, and line a sheet pan with parchment.
Make the honey butter
  1. Whisk the melted butter, honey, olive oil, minced garlic, salt, and black pepper until smooth.
Toss and roast
  1. Toss the carrots in half the honey butter, then spread them in a single layer on the sheet pan.
  2. Roast for 25-30 minutes at 400°F, until tender and caramelized, with a golden sheen visible on the carrots.
Finish
  1. Brush the carrots with the remaining honey butter, then finish with fresh thyme leaves and flaky sea salt for a glossy, herb-sprinkled top.

Notes

For extra caramelization, make sure the carrots are in a single layer with space between pieces so steam can escape. Store leftovers in an airtight container in the fridge for up to 4 days; reheat on a baking sheet at 400°F for 8-10 minutes. Freezing is not recommended because the texture softens. For a dairy-free swap, use plant-based butter in the same amount.