Pistachio Free Buttery Skillet Carrots with Fresh Herbs
Sweet, buttery, and finished with bright fresh herbs, this glazed carrot dish is the kind of simple side that quietly steals the show at the dinner table. The carrots are first gently steamed in a mixture of butter, water, honey, and salt until just tender, then the heat gets cranked up so the liquid reduces into a gorgeous, sticky glaze that catches golden at the edges. It's a technique that takes humble sliced carrots somewhere genuinely special without requiring much effort at all. Fresh thyme and flat-leaf parsley go on at the end, keeping their color and fragrance intact rather than cooking down into nothing. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is straightforward and easy to verify at the store. It works beautifully alongside roasted chicken, a holiday spread, or honestly just a quiet weeknight dinner when you want something that feels a little elevated.
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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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