Interstitial Cystitis Friendly Buttery Skillet Carrots with Fresh Herbs
Sweet, buttery, and fragrant with fresh herbs, this glazed carrot dish is the kind of simple side that makes a weeknight dinner feel genuinely special. Managing interstitial cystitis often means cutting out the acidic, citrusy, or heavily spiced ingredients that show up in so many glazed vegetable recipes — and this one sidesteps all of that naturally. The glaze is built from unsalted butter, a touch of honey, and just enough water to get things going, so the flavor is rich and mellow without any bladder-irritating culprits. Carrots themselves are a wonderfully IC-friendly vegetable, and pairing them with gentle fresh thyme and parsley keeps the herb notes bright without tipping into anything harsh or problematic. The technique is straightforward: a quick covered simmer to get the carrots tender, then a blast of high heat to reduce the liquid into a gorgeous, lightly golden glaze. It's the kind of dish that looks like you put in way more effort than you actually did, and it pairs beautifully with just about any protein on the 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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