Seed Oil Free Buttery Skillet Carrots with Fresh Herbs
Tender, golden-edged carrots glazed in real butter and a touch of honey — this skillet side dish is the kind of thing that disappears fast at the dinner table. Cooking entirely in unsalted butter means there's no canola, sunflower, or vegetable oil anywhere near the pan, which is exactly what you want when you're keeping refined seed oils out of your kitchen. The method is brilliantly simple: the carrots braise in a little water until just tender, then the heat cranks up to let the liquid cook off and the natural sugars caramelize into a light, shimmery glaze. Fresh thyme and flat-leaf parsley go on at the end, adding a bright, herby lift that balances the richness of the butter and sweetness of the honey. Every ingredient here is whole and recognizable — no label-reading required. It works beautifully alongside a roast, a weeknight chicken, or honestly just on its own when you need something fast and satisfying.
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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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