MSG Free Buttery Skillet Carrots with Fresh Herbs
Sweet, buttery, and finished with a handful of fresh herbs, this skillet side is the kind of dish that makes people go back for seconds before the main course is even served. Carrots get simmered low and slow in butter, water, and a touch of honey until they're just tender, then the heat gets cranked up so the liquid reduces into a gorgeous, sticky glaze with lightly golden edges. It's a technique that sounds fancy but is completely approachable on a weeknight. Every single ingredient here is whole and straightforward — no seasoning packets, no flavor enhancers, no processed shortcuts — so you know exactly what's going into the pan. Fresh thyme and flat-leaf parsley scattered at the end bring a bright, herby lift that balances the richness of the butter beautifully. This is the kind of vegetable dish that converts even the most reluctant carrot skeptics at 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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