Celery Free Buttery Skillet Carrots with Fresh Herbs
Sweet, buttery, and finished with a hit of fresh herbs, these glazed carrots are the kind of side dish that quietly steals the show at the dinner table. The carrots simmer in a simple mixture of butter, honey, water, and salt until just tender, then the heat gets cranked up to reduce everything into a glossy, caramelized coating that clings to every slice. Those lightly golden edges are where the magic happens — a little sweet, a little savory, and completely irresistible. Fresh thyme and parsley go on at the end, keeping the herb flavor bright and vibrant rather than cooked down and muted. For anyone navigating a celery sensitivity or allergy, this recipe is naturally free of the ingredient without any swaps or workarounds needed — just clean, wholesome produce and pantry staples. 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.
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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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