Rice Free Buttery Skillet Carrots with Fresh Herbs
These skillet carrots are the kind of side dish that quietly steals the show at the dinner table. Sliced on the diagonal and cooked low and slow in butter, honey, and a splash of water, they turn silky-tender before getting a high-heat finish that caramelizes the edges into something genuinely irresistible. The glaze that forms is simple but deeply satisfying — sweet, buttery, and just a little savory from the salt. Fresh thyme and a shower of flat-leaf parsley added at the end keep everything bright and herbaceous. Every single ingredient here is naturally grain-free, so there's no swapping or substituting needed — just a straightforward, beautiful dish that happens to work perfectly for anyone avoiding rice or other grains. It comes together in one pan with minimal cleanup, which makes it as practical as it is delicious.
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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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