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–+ servings

Brown Butter Honey Glazed Roasted Rainbow Carrots

Vibrant whole heirloom rainbow carrots roasted until tender and caramelized with charred blistered edges, drenched in nutty toasted brown butter, pure wildflower honey, fragrant fresh thyme, and flaky sea salt. The show-stopping 30-minute holiday and Thanksgiving side dish!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 165
Ingredients Method Nutrition Notes

Ingredients
  

For the Roasted Rainbow Carrots
  • 2 lbs fresh rainbow heirloom carrots slender, scrubbed and 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
For the Nutty Brown Butter Honey Glaze
  • 4 tbsp unsalted butter
  • 2 tbsp pure wildflower honey
  • 1 tbsp fresh lemon juice balances the rich honey sweetness
  • 1 tbsp fresh thyme leaves stripped from stems
  • 2 cloves garlic finely grated or minced
  • 1 pinch crushed red pepper flakes optional, for subtle warmth
For the Garnish & Serving
  • 1 tsp flaky Maldon sea salt
  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 2 tbsp toasted crushed pecans or pistachios optional, for crunch

Method
 

Step-by-Step Instructions
  1. Preheat Oven & Sheet Pan: Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet inside the oven while it preheats—roasting on a hot sheet pan immediately caramelizes the bottoms of the carrots!
  2. Prep & Season Carrots: Wash, peel, and pat the rainbow carrots completely dry with paper towels. If any carrots are thicker than 1 inch at the top, slice them lengthwise in half so they roast evenly. Toss in a large bowl with 2 tablespoons olive oil, kosher salt, and black pepper until evenly coated.
  3. Roast to Tender-Crisp: Carefully remove the hot baking sheet from the oven. Arrange carrots in a single layer with space between them (do not overcrowd). Roast for 20 to 25 minutes, flipping once halfway through, until fork-tender with blistered caramelized edges.
  4. Make the Brown Butter Honey Glaze: While carrots roast, melt 4 tablespoons unsalted butter in a small light-colored stainless steel skillet over medium heat. Swirl pan constantly as butter foams and bubbles. After 3 to 4 minutes, golden brown specks will form on the bottom and a rich nutty aroma will rise. Immediately remove from heat and stir in wildflower honey, grated garlic, fresh thyme leaves, and fresh lemon juice.
  5. Glaze & Toss: Transfer roasted hot rainbow carrots to a warm serving platter or toss directly on the sheet pan with the warm brown butter honey glaze, coating every carrot thoroughly.
  6. Garnish & Serve Warm: Scatter fresh flaky Maldon sea salt, chopped parsley, and toasted crushed pecans over the glazed carrots. Serve hot and glistening alongside your favorite holiday roast or weeknight dinner!

Nutrition

Serving: 1gCalories: 165kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 220mgPotassium: 410mgFiber: 4gSugar: 12gVitamin A: 18500IUVitamin C: 9mgCalcium: 45mgIron: 1mg

Notes

Chef Secret: Brown your butter in a small skillet until foamy and smelling nutty with golden-amber milk solids BEFORE tossing with the honey. Drizzling this warm brown butter over high-heat roasted carrots creates an intensely rich, caramelized hazelnut-like glaze that plain melted butter could never replicate!

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