Nutmeg Free Buttery Skillet Carrots with Fresh Herbs
Glazed carrots done right are one of those simple side dishes that somehow steal the show at the dinner table. These skillet carrots get their shine from a quick simmer in butter, honey, and just a touch of salt, then the heat gets cranked up so the liquid reduces into a glossy, caramelized coating that clings to every slice. The diagonal cut isn't just pretty — it gives you more surface area for that golden edge to develop, which makes a real difference in flavor and texture. Fresh thyme and flat-leaf parsley go on at the end, keeping their brightness intact and adding a herby lift that balances the richness of the butter. Many classic glazed carrot recipes lean on warm spices like nutmeg to add depth, but this one proves you don't need them — the natural sweetness of the carrots and the honey do all the heavy lifting. It's an easy, crowd-pleasing side that works just as well on a weeknight as it does on a holiday 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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