Vegetarian Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, transformed into a glossy, golden side dish that looks far more impressive than the effort involved. The technique is the real magic: the carrots braise gently in butter, water, honey, and salt until just tender, then the heat cranks up to cook off the liquid and leave behind a sticky, caramelized glaze with lightly golden edges. Fresh thyme and flat-leaf parsley go on at the end, adding a bright, herby lift that keeps the dish from feeling heavy or one-note. Everything in this recipe is straightforwardly plant-friendly — real butter, honey, and garden herbs with zero need to swap or substitute a thing. It works beautifully as a weeknight side alongside grains or a simple pasta, but it's also polished enough to earn a spot on a holiday table. The diagonal-cut slices aren't just pretty; they give you more surface area for that gorgeous glaze to cling to.
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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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