High Fructose Corn Syrup Free Buttery Skillet Carrots with Fresh Herbs
Glazed carrots get a serious upgrade here, cooked low and slow in butter and honey until they're tender, caramelized at the edges, and fragrant with fresh thyme and parsley. The glaze comes together naturally as the liquid reduces right in the skillet — no corn syrup, no store-bought sauce, no ingredient label anxiety. Real honey does all the heavy lifting, giving you that glossy, sweet finish without any of the processed sweeteners that sneak into so many packaged glazes and condiments. The diagonal cut on the carrots isn't just pretty — it gives you more surface area to pick up that buttery, herby coating. This is the kind of simple side dish that looks like you put in way more effort than you actually did, and it pairs beautifully with just about any main. Fresh flat-leaf parsley scattered on top at the end keeps everything bright and a little bit fancy.
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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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