Macadamia Free Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, cooked low and slow in butter, honey, and a splash of water until they're meltingly tender, then cranked up to high heat so the glaze caramelizes and the edges turn lightly golden. The result is sweet, savory, and just a little bit glossy — the kind of side dish that disappears fast. Fresh thyme and a shower of flat-leaf parsley finish things off with a bright, herby lift that keeps the whole thing feeling light despite the richness of the butter. Everything comes together in a single skillet, which means minimal cleanup and maximum flavor. For anyone navigating nut allergies or simply trying to keep rich tree nuts out of the kitchen, this recipe is naturally in the clear — no swaps needed, no label-reading required. It pairs beautifully with roasted chicken, a simple weeknight steak, or honestly just a crusty piece of bread to soak up any leftover glaze.
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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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