Carrageenan Free Buttery Skillet Carrots with Fresh Herbs
Tender, golden-edged carrots glazed in butter and honey and finished with fresh thyme and parsley — this skillet side dish is the kind of thing that disappears fast at the dinner table. The technique is simple but smart: the carrots steam in a small amount of water with butter, 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. No cream, no processed sauces, no packaged shortcuts — just whole ingredients you can trust from start to finish. That matters a lot when you're avoiding carrageenan, a thickener and stabilizer that sneaks into a surprising number of dairy products, sauces, and pre-made glazes. Everything here is straightforward and clean, so there's no label-reading anxiety involved. The fresh herbs at the end aren't just garnish — the thyme adds a subtle earthiness that plays beautifully against the sweetness of the honey glaze. It's an easy, elegant side that pairs well with just about any main course.
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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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