Lactose Free Buttery Skillet Carrots with Fresh Herbs
These skillet carrots are the kind of simple side dish that somehow steals the whole show. Diagonal-cut slices cook down in a mix of butter, honey, and a splash of water until they're just tender, then the heat gets cranked up so the liquid reduces into a gorgeous, sticky glaze that catches golden at the edges. Fresh thyme and a shower of flat-leaf parsley go on at the end, adding a bright, herby lift that keeps the whole thing from feeling too rich. The butter here is the only dairy in the recipe, and since lactose is found in the milk solids rather than pure butterfat, many people who are lactose sensitive tolerate unsalted butter without any trouble — but if you prefer to play it safe, a good dairy-free butter substitute works seamlessly in the same quantities. Either way, the technique is what makes this dish: that uncovered high-heat finish is the secret to getting real caramelized depth rather than just steamed carrots. It's an elegant, fuss-free side that pairs beautifully with just about any main course you've got going.
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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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