Cashew 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 makes people go back for seconds before the main course is even served. Diagonal-cut carrots get simmered in a simple mix of butter, honey, and water until just tender, then the heat cranks up to cook off the liquid and leave every slice glossy and lightly caramelized at the edges. That two-stage cooking method is the real secret — you get both tenderness and a gorgeous golden glaze without any complicated technique. Fresh thyme and flat-leaf parsley go on at the end, keeping their color and fragrance intact rather than wilting into the background. The whole thing comes together in one pan with ingredients you likely already have on hand, which makes it as practical as it is impressive. Tree nut allergies can make navigating store-bought sauces and seasoning blends a real headache, but this recipe keeps things completely straightforward — every ingredient is exactly what it says it is, no hidden surprises.
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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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