Gluten Free Buttery Skillet Carrots with Fresh Herbs
Simple, naturally gluten-free cooking doesn't get much more satisfying than this — just a skillet, a handful of real ingredients, and a technique that transforms humble carrots into something genuinely crave-worthy. The carrots are first steamed in a mixture of butter, honey, and water until just tender, then the heat gets cranked up so the liquid reduces into a glossy, caramelized glaze that clings to every slice. Those lightly golden edges are the payoff, and they arrive faster than you'd expect. Fresh thyme and flat-leaf parsley go on at the end, keeping their brightness and adding an herby lift that balances the richness of the butter and sweetness of the honey. Because every ingredient here is whole and unprocessed, there's no label-reading required and no concern about hidden gluten sneaking in through sauces or seasonings. This is the kind of side dish that earns compliments at the dinner table while you're quietly amazed at how little effort it took.
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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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