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5 from 11 votes

Honey Butter Roasted Carrots

These mouth-watering roasted carrots make the perfect side dish to just about any meal or holiday dinner
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: carrot recipe, easter side dish recipes, roasted vegetables
Servings: 4 servings
Calories: 290kcal
Author: The Chunky Chef


  • 2 lbs. carrots peeled and sliced diagonally
  • 2 Tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder (can substitute with 2 cloves minced garlic)
  • 4 Tbsp butter sliced into tablespoon sized slices
  • 2 - 3 Tbsp honey



  • Preheat oven to 425 F degrees. Set a very large baking sheet aside.
  • When slicing peeled carrots, rotate your knife so the cuts are diagonal (to increase the surface area that'll be roasting) and make each cut about 1 inch apart. Add sliced carrots to a mixing bowl.
  • Add oil, salt, pepper, thyme, paprika, and garlic powder. Toss to coat carrots completely.
  • Transfer carrots to baking sheet and spread into one even layer and bake for 15 minutes.
  • Quickly toss or flip over carrots and continue baking another 10-15 minutes.
  • Remove carrots from oven and set aside.


  • While carrots are roasting, add butter to a light-bottomed saucepan. Heat over MED-LOW heat, whisking occasionally at first.
  • Once the butter starts to bubble and foam begins to appear around the edges, whisk nearly continuously. Keep whisking as it gets very foamy.
  • Continue cooking and whisking, and you'll see the foam subside a bit and you'll see toasty brown colored specs at the bottom of the pan. Give it a smell, it should smell nutty and different than regular melted butter.
  • Remove from the heat and whisk in honey. Pour over roasted carrots and toss to combine.



Calories: 290kcal | Carbohydrates: 31g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 549mg | Potassium: 726mg | Fiber: 6g | Sugar: 19g | Vitamin A: 38314IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg