Lupin Free Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, cooked low and slow in butter and honey until they're tender, glossy, and just barely caramelized at the edges. The technique is simple but the results are genuinely impressive — a quick simmer with the lid on gets them perfectly soft, then a blast of high heat reduces the liquid into a sticky, golden glaze that clings to every slice. Fresh thyme and parsley go on at the end, keeping their brightness and adding a herby lift that balances the richness of the butter. Lupin flour and lupin-based additives have quietly crept into a surprising number of packaged sides and sauces, so cooking from scratch with whole, recognizable ingredients is the cleanest way to stay clear of it. Every single component here — carrots, butter, honey, salt, and fresh herbs — is naturally free of that concern, no label-reading required. This is the kind of effortless side dish that makes a weeknight dinner feel a little more special, 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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