Pescatarian Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, transformed into a glossy, golden side dish that feels far more special than the ingredient list suggests. Butter, honey, and a splash of water work together in the skillet to first steam the slices tender, then reduce down into a sticky, caramelized glaze that clings to every piece. That two-stage cooking method — covered low and slow, then uncovered on high heat — is the secret to getting those lightly golden edges without any burning or mushiness. Fresh thyme and a shower of flat-leaf parsley finish things off with a bright, herby lift that keeps the dish from feeling too rich. It pairs beautifully with fish, grain bowls, or really anything you're already making, and it comes together in one pan with almost no cleanup. This is the kind of effortless vegetable side that earns compliments every single time.
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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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