This simple preparation showcases the gorgeous colors of rainbow carrots and should tempt even the pickiest of palates to eat their vegetables.
In a large straight-sided skillet, bring 1/2 inch water to a boil. Season with kosher salt. Working in batches, add carrots in a single layer. Cover, reduce heat to medium-low, and cook, shaking pan occasionally, until crisp-tender, 4 to 6 minutes. Drain; transfer to a platter. Drizzle with oil, squeeze with lemon, season generously with flaky salt, and serve.
If using purple carrots, steam them last so the color doesn't bleed.