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Glossy carrots with olive oil, sea salt, black pepper and parsley in a white bowl with a spoon

Carrots With Olive Oil

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Tender carrot coins, steamed until fork-tender and tossed with extra-virgin olive oil, salt and pepper. A simple, glossy side dish that’s ready in about 20 minutes. Keep it plain, or add lemon, garlic, herbs or a touch of honey.

  • Total Time: 22 minutes
  • Yield: 4 servings (about 3 cups cooked carrots, about 3/4 cup each)

Ingredients

Scale

For the carrots:

  • 1 pound (450 g) carrots, about 6 medium
  • 1 tablespoon extra-virgin olive oil, plus up to 1 tablespoon more to taste
  • 1/4 teaspoon fine sea salt, or to taste
  • 1 pinch freshly ground black pepper
  • Water for steaming (about 1 inch in the pan)

Optional add-ins:

  • 1 to 2 teaspoons fresh lemon juice
  • 1 small garlic clove, minced
  • 1 tablespoon chopped fresh parsley or dill
  • 1 teaspoon honey

Instructions

  1. Wash: Rinse and scrub the carrots under cool running water (no soap). Trim off the tops and root ends, then peel them.
  2. Slice: Cut the carrots into even rounds about 1/4 inch thick. Halve any coins from a very wide end so they’re all a similar size.
  3. Heat the water: Pour about 1 inch of water into a saucepan and set a steamer basket inside; the water should not touch the basket. Cover and bring to a boil over high heat.
  4. Steam: Add the carrots in an even layer, cover, and lower the heat to medium to keep a steady boil. Steam for 7 to 10 minutes: 7 minutes for tender with a slight bite, 9 to 10 minutes for very soft. They’re done when a fork slides into a coin with almost no resistance. Add a splash of hot water if the pan runs dry.
  5. Drain: Lift out the basket and let the carrots steam off for about 1 minute so the surface dries a little.
  6. Dress: Transfer the warm carrots to a serving bowl. Drizzle with 1 tablespoon olive oil, sprinkle with the salt and pepper, and toss gently until every coin is glossy. Add any optional add-ins now (see Notes for garlic).
  7. Serve: Taste, adjust the salt or oil, and serve warm or at room temperature.

Notes

  • Boiling option: bring about 4 cups water and 1 teaspoon salt to a boil, add the carrot coins and simmer 5 to 7 minutes until fork-tender. Drain well in a colander, then continue with step 6. Use a little less salt when dressing.
  • Real ready time: about 22 minutes (10 minutes prep, about 3 minutes to bring the water to a boil, 7 to 10 minutes steaming, 1 minute draining).
  • Doneness: a fork should slide in easily. Start checking at 7 minutes; overcooked coins break apart when tossed.
  • Why olive oil: beta-carotene is fat-soluble, so eating carrots with some fat helps your body absorb more of it; cooking also makes more of it available. Any fat in the same meal helps. These carrots support a balanced diet; they are not a treatment for any condition.
  • Garlic: warm the olive oil with the minced garlic in a small pan over low heat for about 1 minute, just until fragrant, then pour it over the carrots.
  • Honey is not safe for babies under 1 year old.
  • Storage: cool and refrigerate within 2 hours in an airtight container; eat within 3 to 4 days (USDA leftovers guidance). The oil may look cloudy when cold; that’s normal. Reheat covered in the microwave for 1 to 2 minutes until steaming hot (165°F), then add a fresh drizzle of oil. Freezer: up to 3 months (quality guideline); texture softens, best for soups or purees.
  • Make-ahead: peel and slice the carrots up to 2 days ahead and keep them airtight in the fridge; steam and dress just before serving.
  • Nutrition is an estimate per serving (1 of 4, steamed, with 1 tablespoon olive oil and 1/4 teaspoon salt, no optional add-ins), calculated from standard USDA FoodData Central values. Boiling in salted water adds sodium.
  • Author: Elian Cove
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Side Dish
  • Method: Steamed (Boiled option)
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipesmind.com/carrots-with-olive-oil/