Barley Free Buttery Skillet Carrots with Fresh Herbs
Sweet, buttery, and finished with bright fresh herbs, this skillet side dish is the kind of thing that turns a simple weeknight dinner into something worth talking about. Diagonal-cut carrots cook down in a mixture of butter, honey, and water until they're just tender, then the heat gets cranked up so the liquid reduces into a gorgeous, sticky glaze that clings to every slice. The edges pick up a little golden color in that final uncovered stage, adding a subtle caramelized depth that makes the whole dish feel far more impressive than the short ingredient list suggests. Fresh thyme and parsley go on at the end, keeping their flavor vibrant and adding a pop of color that makes this as pretty as it is delicious. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based thickeners — the glaze comes together purely from the honey and butter reducing down in the pan. It works beautifully alongside roasted chicken, a simple steak, or even a holiday spread where you need a reliable crowd-pleaser that comes together in one pan.
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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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