Easy Steamed Carrots

Steamed carrots are so delicious. They have a fresh, naturally sweet taste and require minimal seasoning.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 110kcal

4 carrots large
1 tablespoon unsalted butter melted
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground

Add 1.5 inches of water to a saucepan and bring the water to a boil over high heat.
Peel the carrots, cut off the ends, cut them in half crosswise, and then cut the fat halves in half lengthwise, as shown in the video below. Your goal is to achieve fairly equal-sized chunks of carrots.
Place the prepared carrots in a steamer basket.
When the water boils, carefully place the steamer basket in the saucepan, cover it, and steam the carrots until just tender. Check with a fork, and start checking after 10 minutes. Keep an eye on the water to make sure it doesn't completely evaporate.
Remove the carrots from the steamer onto a serving plate. Drizzle them with melted butter and sprinkle them with salt and pepper. Serve immediately.

Make sure not to overcook the carrots. You want to steam them until just tender - so check with a fork, and start checking after 10 minutes. It's better to slightly undercook them than to overcook them.
The best way to vary this recipe is to experiment with more spices. You can sprinkle the cooked carrots with a bit of garlic powder and dried thyme, for example, in addition to salt and pepper. You can also drizzle them with a small amount of honey in addition to butter.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power. They're also good cold!