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.
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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
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