Hazelnut Free Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, cooked low and slow in a skillet with butter, honey, and a splash of water until they're meltingly tender and lacquered in a golden glaze. The technique is simple but the results look like something you'd order at a nice bistro — caramelized edges, fragrant thyme, and a bright finish of fresh parsley. Because the ingredient list is completely straightforward, there's no need to scan labels or second-guess anything hiding in a sauce or spice blend. Tree nut allergies can make even innocent-looking side dishes feel like a minefield, but this one is built entirely from fresh produce, dairy, and pantry staples you already know and trust. The honey adds just enough sweetness to balance the savory butter without tipping into dessert territory, and the fresh herbs keep everything tasting clean and vibrant. It's the kind of effortless side dish that pairs with almost any main and quietly steals the show at the dinner table.
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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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