Chestnut Free Buttery Skillet Carrots with Fresh Herbs
Sweet, glossy, and fragrant with fresh herbs, this skillet side transforms humble carrots into something genuinely crave-worthy. The technique is simple but smart — the carrots braise in butter, water, honey, and salt until just tender, then the heat gets cranked up so the liquid reduces into a shimmering, caramelized glaze. Those lightly golden edges are where all the magic happens. Fresh thyme and flat-leaf parsley go on at the end, keeping their bright color and grassy aroma intact rather than wilting into the background. For anyone navigating a chestnut allergy, this dish is a breath of fresh air — every single ingredient is straightforward, with no hidden nut-based additions to second-guess. It pairs beautifully with roasted meats or a simple weeknight dinner, and it looks far more impressive than the effort it actually 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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