Why is olive oil favored over butter for the Simple Roast preparation of carrots?

Olive oil possesses a higher smoke point, which prevents burning during the extended time required in the oven.

The choice of fat in dry-heat cooking methods like roasting is dictated by temperature stability. Simple roasted carrots, often served alongside asparagus, require sustained, moderate heat in the oven to allow the interior to become tender while the surface sugars slowly caramelize. Butter has a relatively low smoke point, meaning it breaks down and burns before the carrots are fully cooked through. Olive oil, by contrast, has a higher smoke point, enabling it to withstand the extended period in the oven without burning, thus protecting the vegetable while facilitating surface browning.