Xanthan Gum Free Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, cooked low and slow in butter, honey, and a splash of water until they're meltingly tender, then cranked up to high heat so the liquid reduces into a glossy, caramelized glaze. The edges turn lightly golden and the whole skillet smells incredible. Fresh thyme and a shower of flat-leaf parsley finish things off, adding brightness that cuts right through the richness of the butter. Every single ingredient in this dish is naturally free of xanthan gum — no thickeners, stabilizers, or processed additives needed, because the glaze builds itself through simple reduction. It's the kind of side dish that looks like you fussed, but the technique is completely approachable and the ingredient list is refreshingly short. Pair it with roasted chicken, a holiday spread, 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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