It’s one of those simple-yet-fabulous recipes! It’s ready in about 25 minutes, and it goes well with countless main dishes. I love carrots. 🥕I enjoy them raw, dipped in ranch dressing, or in a Greek yogurt dip. They make a great snack. It’s convenient that a big bag of fresh carrots keeps in the fridge for several weeks when properly stored. I also like them cooked, and steaming is, by far, my favorite way of enjoying them. I’ve got nothing against labor-intensive side dishes or complex vegetable recipes. But sometimes, especially during the workweek, the simplest recipes truly are the best.
Ingredients
You’ll only need four simple ingredients to make steamed carrots. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Fresh carrots: I usually use standard large carrots in this recipe, simply because that’s what I have in the fridge. Not baby carrots and not ultra-thin ones. Melted butter: I love using creamy European butter because it’s so delicious. But any butter will be great. It’s up to you if you’d like to use salted or unsalted butter. I usually use unsalted butter. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Instructions
Steaming carrots is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to start boiling the water. While you wait for the water to boil, prepare the carrots. Peel them, cut off the ends, and cut them into fairly equal-sized chunks, as shown in the video below. Then place them in a steamer basket. Steam until tender-crisp. This should take 10-12 minutes, depending on how thick the carrot chunks are. You don’t want to overcook them and make them mushy. Season the cooked carrots with melted butter, salt, and pepper, and serve.
Expert tip
Make sure not to overcook the carrots. You want to steam them until just tender - so check with a fork, and start checking after 10 minutes. It’s better to slightly undercook them than to overcook.
Frequently asked questions
Variations
These minimally cooked carrots have a fresh, naturally sweet flavor, so they require minimal seasoning. A sprinkle of kosher salt, freshly ground pepper, and perhaps a drizzle of melted butter are all it takes to dress these delicious, simply prepared carrots. The best way to vary this recipe is to experiment with more spices. You can sprinkle the cooked carrots with a bit of garlic powder and dried thyme, for example, in addition to salt and pepper. You can also drizzle them with a small amount of honey in addition to butter.
Serving suggestions
These tasty carrots make a great side dish to any meat or fish. Their mild sweetness makes them an especially great side dish to honey-baked chicken. And I also like to serve them with baked pork chops and with pork roast.
Storing leftovers
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. They’re not as good as when freshly cooked, but they’re still tasty even on the fourth day. You can gently reheat them in the microwave, covered, on 50% power. But I’ve also been known to snack on them cold! They’re surprisingly good.
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Recipe card
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