Mustard Free Buttery Skillet Carrots with Fresh Herbs
Glazed carrots done right are one of those side dishes that somehow feel both humble and impressive at the same time. These skillet carrots get their shine from a simple combination of butter, honey, and a splash of water that reduces down into a glossy, caramelized coating right in the pan. The diagonal cut gives each slice more surface area to pick up that golden color at the edges, and the finish of fresh thyme and parsley keeps things bright and aromatic. For anyone navigating a mustard sensitivity, this kind of recipe is a genuine relief — no spice blends, no bottled sauces, no condiment-based marinades that sneak in hidden ingredients. Everything here is straightforward and easy to verify at a glance. It pairs beautifully with roasted chicken, a simple weeknight steak, or honestly just about anything that could use a sweet, herby companion on the plate.
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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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