Steamed Carrots

Steamed Carrots

Tender carrots steamed until just crisp, then finished with butter and a touch of herbs.

Total 20 min Makes 4 servings Calories 95/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Steaming preserves the natural sweetness and bright color of carrots better than boiling, since the vegetable never sits in water. A quick toss with butter, salt, and fresh herbs turns this simple side into a dish that pairs well with roasted meats, fish, or a holiday spread.

Ingredients

  • 1 1/2 pounds carrots, peeled and sliced into 1/4-inch rounds
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped

Method

  1. Peel the carrots and slice into 1/4-inch thick rounds, keeping pieces uniform for even cooking.

  2. Fill a 6-quart saucepan with about 1 inch of water and insert a steamer basket, making sure the water sits below the basket.

  3. Bring the water to a boil over high heat, then add the carrots to the steamer basket and cover with a lid.

  4. Reduce heat to medium and steam the carrots until fork-tender but still slightly firm.

  5. Transfer the carrots to a serving bowl and toss with butter, salt, and pepper until the butter melts and coats evenly.

  6. Sprinkle with chopped parsley and serve warm.

Rate this recipe

★ 3.9 (1)

Steamed Carrots

Steaming preserves the natural sweetness and bright color of carrots better than boiling, since the vegetable never sits in water. A quick toss with butter, salt, and fresh herbs turns this simple side into a dish that pairs well with roasted meats, fish, or a holiday spread.

20 min 4 servings 95 cal

Ingredients

  • 1 1/2 pounds carrots, peeled and sliced into 1/4-inch rounds
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped

Method

  1. 1

    Peel the carrots and slice into 1/4-inch thick rounds, keeping pieces uniform for even cooking.

  2. 2

    Fill a 6-quart saucepan with about 1 inch of water and insert a steamer basket, making sure the water sits below the basket.

  3. 3

    Bring the water to a boil over high heat, then add the carrots to the steamer basket and cover with a lid.

  4. 4

    Reduce heat to medium and steam the carrots until fork-tender but still slightly firm.

  5. 5

    Transfer the carrots to a serving bowl and toss with butter, salt, and pepper until the butter melts and coats evenly.

  6. 6

    Sprinkle with chopped parsley and serve warm.