Chicken 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 technique is simple but genuinely clever — the carrots braise in a mix of butter, water, honey, and salt until just tender, then the heat cranks up to cook off the liquid and leave behind a gorgeous, lightly golden glaze. No poultry, no meat, no fuss — just wholesome vegetables and pantry staples doing exactly what they should. Fresh thyme and flat-leaf parsley go on at the end, keeping their brightness and fragrance fully intact. This is the kind of recipe that works as a weeknight side or dressed up for a holiday spread without changing a single thing. If you've ever written off cooked carrots as boring, this skillet method is about to change your mind completely.
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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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