Steamed Carrots with Lemon-Dill Vinaigrette
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 156
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 449
- Total: 25 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 10 min
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.