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Crispy Roasted Rainbow Carrots Recipe with Easy Honey Brown Butter Glaze

crispy roasted rainbow carrots - featured image
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A simple yet special side dish featuring crispy roasted rainbow carrots glazed with a sweet and nutty honey brown butter. Perfect for weeknight dinners or holiday spreads.

Ingredients

Scale
  • 1 pound (450 grams) rainbow carrots, peeled and trimmed
  • 4 tablespoons (60 grams) unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme, finely chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and trim about 1 pound (450 grams) of rainbow carrots. Slice thick carrots in half lengthwise for even roasting. Aim for pieces about 4 inches (10 cm) long.
  3. Toss carrots with 1 tablespoon olive oil, sea salt, and freshly ground black pepper in a mixing bowl until evenly coated.
  4. Arrange carrots in a single layer on a rimmed baking sheet, giving them space to avoid steaming.
  5. Roast for 25-30 minutes, turning halfway through at around 15 minutes, until tender inside and crispy on the edges.
  6. While carrots roast, melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Stir frequently as it foams and browns (4-6 minutes).
  7. Remove from heat and stir in 2 tablespoons honey and 1 teaspoon fresh thyme (optional) until smooth.
  8. When carrots are done, transfer them back to the mixing bowl or leave on the baking sheet and pour the honey brown butter glaze over. Toss gently to coat evenly.
  9. Serve immediately while warm with crispy edges.

Notes

Do not overcrowd the pan to avoid soggy carrots. Use a light-colored pan for browning butter to prevent burning. For extra crispiness, broil the carrots for the last 2 minutes while watching closely. For a dairy-free version, substitute butter with coconut oil and honey with maple syrup.

Nutrition

Keywords: roasted carrots, honey brown butter, rainbow carrots, crispy carrots, easy side dish, healthy vegetables, gluten-free, paleo-friendly

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