Steamed Carrots with Lemon-Dill Vinaigrette

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.]

Total Time:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Zest and juice of 1 medium lemon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1 teaspoon honey
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh dill
  • Kosher salt
  • 3 pounds carrots with greens trimmed to 1-inch
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.

  • Copyright 2014 Food Network, LLC. All rights reserved.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes