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.
| Level: | Easy |
| 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 |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 156 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 449 mg |
| Serving Size | 1 of 8 servings |
| Calories | 156 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 449 mg |
Reviews
The dressing/sauce was very good. Giving it four stars only because I didn’t make as written. Since I only had a massive lemon I didn’t add the red wine vinegar. I also used Mike’s Hot Honey since it was the only kind of honey I had left – actually added a nice flavor to it!
I am trying this for Thanksgiving! Thanks for sharing!