Pregnancy Friendly Buttery Skillet Carrots with Fresh Herbs
Tender, golden-edged carrots glazed in butter and honey and finished with fresh thyme and parsley — this skillet side is the kind of simple, nourishing dish that feels genuinely satisfying without requiring much effort. Carrots are a fantastic source of beta-carotene, which the body converts to vitamin A, making them a smart and delicious choice during pregnancy. Everything here is straightforward and wholesome: unsalted butter, a touch of honey, fresh herbs, and nothing processed or questionable hiding in the ingredient list. The technique is just as reassuring as the ingredients — a gentle covered simmer gets the carrots perfectly tender, then a quick blast of high heat creates that gorgeous, lightly caramelized glaze. No fancy equipment, no complicated steps, just one skillet and a handful of real ingredients. The fresh parsley scattered on top at the end adds a bright, clean finish that makes the whole dish look as good as it tastes. It's the kind of vegetable side that actually gets eaten with enthusiasm.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!