Citrus Free Buttery Skillet Carrots with Fresh Herbs
Glazed carrots often get a bad reputation as a tired side dish, but this skillet version is genuinely something to look forward to. The carrots are simmered low and slow in butter, honey, and a splash of water until perfectly tender, then the heat gets cranked up so the liquid reduces into a glossy, caramelized coating that clings to every slice. Fresh thyme and a shower of flat-leaf parsley finish things off with a herby brightness that keeps the dish from feeling heavy or one-note. For anyone navigating a citrus-free lifestyle, this recipe is a natural fit — there's no lemon juice, orange zest, or citrus-derived ingredient anywhere in sight, just clean, simple pantry staples. So many glazed vegetable recipes sneak in a squeeze of citrus for acidity, which can make label-reading at the store a real chore, but here the honey and butter do all the heavy lifting on flavor. It comes together in a single skillet with minimal cleanup, making it an easy weeknight win or a reliable addition to a bigger spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!