Brazil Nut Free Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, cooked low and slow in butter, honey, and a splash of water until they're meltingly tender, then cranked up to high heat so the edges turn golden and the glaze clings to every slice. The result is sweet, savory, and just a little caramelized — the kind of side dish that disappears from the table before the main course even lands. Fresh thyme and bright flat-leaf parsley go on at the end, keeping the herb flavor lively rather than cooked-out and dull. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, delicious cooking. It works beautifully alongside roasted chicken, a holiday spread, or honestly just a quiet weeknight dinner when you want something that feels a little special without much effort. One skillet, a handful of pantry staples, and about fifteen minutes of active cooking is all it takes.
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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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