This simple preparation showcases the gorgeous colors of rainbow carrots and should tempt even the pickiest of palates to eat their vegetables.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

If using purple carrots, steam them last so the color doesn't bleed.

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