Ginger Free Buttery Skillet Carrots with Fresh Herbs
Glazed carrots have a reputation for being cloyingly sweet or drowning in unnecessary spice, but this skillet version keeps things beautifully simple. Butter, honey, a little salt, and a splash of water are all it takes to coax humble carrot slices into something genuinely craveable. The technique is the real star here — simmering the carrots covered first gets them perfectly tender, then cranking the heat lets the liquid reduce into a glossy, golden glaze that clings to every slice. Fresh thyme and a shower of flat-leaf parsley at the end add brightness and a subtle herbal note without overpowering the natural sweetness of the carrots. For anyone navigating a sensitivity to ginger, this is the kind of side dish that proves you're not missing out — no warming spices needed to make these feel special. It comes together in one pan with minimal cleanup, making it an easy win for a weeknight dinner or a holiday spread alike.
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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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