Black Pepper Free Buttery Skillet Carrots with Fresh Herbs
Sweet, buttery, and fragrant with fresh herbs, these glazed carrots are the kind of side dish that quietly steals the show at the dinner table. The technique is simple but genuinely clever — the carrots braise in a mix of butter, water, honey, and salt until just tender, then the lid comes off and the heat cranks up so the liquid reduces into a gorgeous, sticky glaze. You get lightly golden edges and a caramelized sweetness that feels far more impressive than the effort involved. For anyone avoiding black pepper due to sensitivity or a digestive condition, this recipe is a natural fit — there's not a trace of it in the ingredient list, and the thyme and parsley bring plenty of aromatic depth without any heat or irritation. Fresh thyme scattered at the end keeps things bright and herby, while the parsley adds a pop of color and a clean, grassy finish. This is the kind of vegetable dish that converts even the most reluctant carrot skeptics.
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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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