Yeast Free Buttery Skillet Carrots with Fresh Herbs
Sweet, buttery, and finished with bright fresh herbs, this skillet side dish is the kind of thing that makes people go back for seconds before the main course is even served. Diagonal-cut carrots cook down in a simple combination of butter, honey, and water until they're just tender, then the heat gets cranked up so the liquid reduces into a gorgeous, sticky glaze that clings to every slice. Those lightly golden edges are where all the magic happens. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every single ingredient is clean and straightforward, with zero hidden fermented additives or leavening agents to worry about. Fresh thyme and flat-leaf parsley go on at the very end, keeping their color and fragrance intact rather than cooking down into the background. It works beautifully as a weeknight side or dressed up for a holiday table, and the whole thing comes together in one pan with barely any cleanup.
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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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