These are knife-and-fork carrots for your next gathering. Steaming them whole retains their carroty essence; tossing them with lemon-dill vinaigrette while they are still warm allows them to absorb lots of flavor.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Steamed Carrots with Lemon-Dill Vinaigrette
Total:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.

Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.

Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa

Recipe courtesy of Bobby Flay

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Beautiful Brussels Sprouts

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword