Cinnamon Free Buttery Skillet Carrots with Fresh Herbs
Glazed carrots get a bad reputation for being overly sweet or drowning in warm spices, but this skillet version keeps things clean, bright, and genuinely crave-worthy. Honey and butter do the heavy lifting here, creating a glossy, caramelized coating that lets the natural sweetness of the carrots shine without any spice blends sneaking in. The technique is simple but smart — a quick covered simmer gets the carrots tender, then a blast of high heat drives off the liquid and builds those gorgeous golden edges. Fresh thyme and flat-leaf parsley finish the dish with an herby lift that feels light and a little elegant. It's the kind of side that looks like you put in way more effort than you actually did, and it pairs beautifully with just about any main course on the table.
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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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