Coconut Free Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, cooked low and slow in butter and honey until they're glossy, caramelized, and just tender enough to melt in your mouth. The technique is simple but smart — simmering the slices in a covered skillet first locks in moisture, then cranking the heat lets the liquid reduce into a gorgeous, sticky glaze that clings to every piece. Fresh thyme and parsley go on at the end, keeping their brightness and adding a herby lift that balances the richness of the butter and sweetness of the honey. This is the kind of side dish that quietly steals the show at dinner. Carrots are one of those vegetables that can feel like an afterthought, but this preparation treats them like the star they deserve to be. Everything comes together in a single skillet with no fussy steps, making cleanup as easy as the cooking itself. It's naturally free from coconut in any form — no oils, milks, or hidden additions — just clean, straightforward ingredients that let the produce shine.
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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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