Seeds Free Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, cooked low and slow in butter and honey until they're tender, glossy, and just barely caramelized at the edges. The technique is simple but genuinely impressive — a quick covered simmer softens the slices through, then a blast of high heat drives off the liquid and builds that gorgeous, lacquered finish. Fresh thyme and bright flat-leaf parsley go on at the end, keeping the herbs vibrant and fragrant rather than wilted and dull. For anyone avoiding seeds, this dish is naturally in the clear — every ingredient is straightforward, with no hidden seed oils, tahini, or spice blends to second-guess. It's the kind of side dish that looks like you put in way more effort than you actually did, which is always a win. Pair it with roasted chicken, a weeknight steak, or honestly just eat it straight from the pan — no judgment here.
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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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