Almond Free Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, transformed into a glossy, golden side dish that feels almost too elegant for a weeknight. Butter, honey, and a splash of water work together in the skillet to first steam the slices tender, then reduce down into a sticky, caramelized glaze that clings to every piece. The finishing touch of fresh thyme and bright flat-leaf parsley lifts the whole thing with a pop of herby freshness that keeps it from feeling heavy. It's the kind of dish that disappears fast at the dinner table, even among people who claim they don't really like carrots. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, simple cooking. One skillet, one gorgeous side, done.
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Learn more →Ingredients
4 servings
- 1 ½ lb carrots, peeled and cut on the diagonal into ¼-inch slices
- 3 tbsp unsalted butter
- ⅓ cup water
- 1 tbsp honey
- ½ tsp salt
- 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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