Wheat Free Buttery Skillet Carrots with Fresh Herbs
Tender, golden-edged carrots glazed in honey and butter are one of those side dishes that somehow feel both humble and a little fancy at the same time. The whole thing comes together in a single skillet, which means less cleanup and more time at the table. Carrots simmer low and slow until just tender, then the heat cranks up to drive off the liquid and leave behind a gorgeous, sticky glaze with lightly caramelized edges. Fresh thyme and parsley go on at the end, keeping their brightness and adding a herby lift that balances all that richness. Every ingredient here is naturally free of wheat — no flour, no coatings, no hidden grain-based additives to second-guess. It's the kind of effortless vegetable dish that earns compliments without anyone realizing how little effort actually went into it.
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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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