Peanut 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 feel genuinely impressive — the kind of side dish that makes people ask for the recipe. A splash of water and a lid do the heavy lifting first, steaming the slices through before the heat cranks up and the liquid reduces into a silky, golden glaze. Fresh thyme and parsley go on at the end, keeping their brightness and adding an herby lift that balances the richness of the butter. There are no hidden sauces, spice blends, or packaged shortcuts here — just whole, straightforward ingredients you can verify at a glance, which makes it easy to serve with total confidence. It works beautifully alongside roasted chicken, a holiday spread, or honestly just a quiet weeknight dinner when you want something that feels a little special without much effort.
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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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