Steamed carrots are an easy side dish for busy weeknights!
Colorful and naturally sweet carrots are easy to steam without special tools and go well with almost any main dish.
Steamed carrots have much more flavor compared to frozen or canned carrots, are affordable, and easy to prepare – baby carrots require no preparation at all.
A simple side dish
Steaming vegetables preserves their nutrients while cooking them until soft. I often steam green beans, asparagus, and carrots.
Carrots for steaming – Use garden carrots, baby carrots, or regular supermarket carrots. If the carrots are really thick, I cut them in half lengthwise.
Spices-These steamed carrots are kept simple with butter, salt, and pepper. Try garlic butter, fresh herbs like thyme or parsley, lemon zest, or a little brown sugar.
How to steam carrots
- Place a steamer basket of carrots in a pot of water, making sure the water is below the level of the basket. Bring to a boil.
- Add the carrots, cover and steam according to the recipe instructions below.
- Remove carrots and mix with butter and spices.
Use leftovers
- Store stewed carrots in an airtight container in the refrigerator for up to 4 days, then reheat in the microwave.
- Or add leftovers to soup or stew (add just before serving so they don’t overcook).
- Mash leftovers and add to mashed sweet potatoes or even mashed potatoes.
Crazy about carrots?
Looking for something new? Try these favorite carrot recipes!
Have you made these steamed carrots? Be sure to leave a rating and comment below!
Steamed carrots
These steamed carrots are tender and simply seasoned with butter, salt, and pepper.
Prevent your screen from going dark
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Cut the carrots into sticks 2 inches long and ½ inch thick (or use baby carrots).
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Place the carrots in a steamer basket. Place about 1 cup of water in the bottom of a pot so that it is below the steamer basket.
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Bring to a boil, reduce heat and cover. Let the carrots steam until tender-crisp, 8-11 minutes.
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Mix carrots with butter, salt and pepper. Serve warm.
The steam is very hot. Be careful when removing the lid after steaming.
Garden-fresh carrots or baby carrots cook faster, while store-bought carrots may take a few minutes longer.
Calories: 97 | Carbohydrates: 11G | Protein: 1G | Fat: 6G | Saturated fatty acids: 4G | Cholesterol: 15mg | Sodium: 128mg | Potassium: 363mg | Fiber: 3G | Sugar: 5G | Vitamin A: 19119IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course garnish
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