Citric Acid Free Buttery Skillet Carrots with Fresh Herbs
Sweet, buttery, and finished with fresh herbs, these glazed carrots are the kind of simple side dish that somehow steals the show at the dinner table. For anyone avoiding citric acid, finding a reliable vegetable side can be trickier than expected — many store-bought glazes and seasoning blends sneak it in as a preservative or flavor enhancer. This recipe keeps things beautifully clean, relying on nothing but unsalted butter, honey, water, salt, and fresh herbs to build real depth of flavor. The technique is what makes it special: the carrots simmer covered until just tender, then the heat cranks up so the liquid reduces into a shiny, caramelized glaze that clings to every slice. Fresh thyme and parsley go on at the end, so their brightness stays vivid rather than cooking away. It's an elegant, fuss-free dish that proves you don't need a long ingredient list — or anything artificial — to make something genuinely craveable.
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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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