Turkey Free Buttery Skillet Carrots with Fresh Herbs
These skillet carrots are the kind of simple, stunning side dish that steals the show at any table. Diagonal-cut slices get simmered in a mixture of butter, honey, and just enough water until they're perfectly tender, then the heat cranks up to reduce everything into a glossy, caramelized glaze. The edges turn lightly golden while the natural sweetness of the carrots deepens into something almost luxurious. Fresh thyme and a shower of flat-leaf parsley finish the whole thing off with a bright, herby lift that keeps it from feeling heavy. This is exactly the kind of vegetable dish that converts people who claim they don't like carrots. Everything comes together in one skillet with no fussy techniques, making it an easy win whether you're feeding a crowd or just rounding out a weeknight dinner.
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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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