Gelatin Free Buttery Skillet Carrots with Fresh Herbs
Sweet, herby, and glossy with a golden edge, these skillet carrots are the kind of simple side dish that quietly steals the show at the dinner table. Butter, honey, and a splash of water come together in the pan to create a light glaze that coats every slice beautifully — no thickeners, no gelatin-based glazes, nothing fussy. That matters more than you'd think, because plenty of store-bought glazed vegetable products and pre-made sauces sneak in unexpected setting agents that can be hard to spot on a label. Here, everything is straightforward and plant-forward, with fresh thyme and flat-leaf parsley doing the heavy lifting on flavor. The technique is clever too — you steam the carrots first with the lid on, then crank the heat to let the liquid reduce into a shimmering, caramelized coating. It's a restaurant-worthy finish with genuinely weeknight-level effort. Serve it alongside roasted chicken, a holiday spread, or honestly just a good piece of crusty bread.
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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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