Go Back
–+ servings
Ultra close-up macro of honey garlic butter roasted carrots caramelized on baking sheet with fresh thyme and flaky sea salt

Honey Garlic Butter Roasted Carrots with Herbs

Tender roasted whole carrots caramelized with rich honey garlic butter and fresh thyme. The ultimate 30-minute holiday side dish for Thanksgiving and weeknight dinners!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 145
Ingredients Method Nutrition

Ingredients
  

Fresh Carrots & Initial Roast
  • 2 lbs medium carrots (peeled, tops trimmed to 1/2 inch)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
Honey Garlic Glaze & Herb Garnish
  • 3 tbsp unsalted butter (melted)
  • 2 tbsp pure wild honey (or pure maple syrup)
  • 4 cloves garlic (finely minced)
  • 1 tbsp fresh thyme leaves (chopped)
  • 1 tsp fresh rosemary (finely minced)
  • 1 tsp flaky sea salt (Maldon, for finishing)
  • 2 tbsp fresh flat-leaf parsley (finely chopped)

Method
 

Preparation & First Roast
  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Peel carrots and slice larger carrots in half lengthwise so all pieces are uniform in thickness. Arrange in a single layer on the prepared baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss to coat.
  3. Roast for 18 to 20 minutes until carrots are beginning to soften and develop light golden edges.
Glaze, Caramelize & Garnish
  1. While carrots roast, whisk together melted butter, pure honey, minced garlic, chopped fresh thyme, and minced rosemary in a small bowl.
  2. Remove baking sheet from the oven. Pour the honey garlic butter mixture evenly over the roasted carrots, using a pastry brush or tongs to toss and coat each carrot thoroughly.
  3. Return baking sheet to the oven and roast for an additional 7 to 10 minutes until the glaze bubbles, becomes sticky and caramelized, and the carrots are fork-tender with blistered edges.
  4. Transfer roasted carrots to a warm serving platter. Drizzle any caramelized glaze remaining on the pan over top. Garnish with flaky sea salt and freshly chopped parsley. Serve hot!

Nutrition

Serving: 1servingCalories: 145kcalCarbohydrates: 19gProtein: 1.8gFat: 8gSaturated Fat: 3.8gCholesterol: 15mgSodium: 240mgPotassium: 460mgFiber: 3.5gSugar: 12.5gVitamin A: 18500IUVitamin C: 9mgCalcium: 45mgIron: 0.6mg

Tried this recipe?

Let us know how it was!