Low Sodium Buttery Skillet Carrots with Fresh Herbs

Total time28 min

Prep time10 min

Cook time18 min

Low Sodium Buttery Skillet Carrots with Fresh Herbs

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Ingredients

4 servings

1 ½ lb carrots, peeled and cut on the diagonal into ¼-inch slices
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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3 tbsp unsalted butter
⅓ cup water
1 tbsp honey
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp fresh thyme leaves
2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1
Arrange the carrot slices in a single layer in a 12-inch skillet. Add the butter, water, honey, and salt.
2
Bring to a simmer over medium-high heat, then cover with a lid or foil and cook for 8 minutes, until the carrots are just barely tender when pierced with the tip of a knife.

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