Steamed Carrots with Lemon and Sea Salt

Name: Steamed Carrots with Lemon and Sea Salt
Prep time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: Kosher salt; 2 pounds rainbow carrots, peeled and trimmed, halved or quartered if large; Extra-virgin olive oil, lemon wedges, and flaky sea salt, such as Jacobsen, for serving

Recipe photo courtesy of The Ingalls

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

Source: Martha Stewart Living, April 2019

25 mins 15 mins 8

Total Time Prep Servings

Ingredients

Kosher salt
2 pounds rainbow carrots, peeled and trimmed, halved or quartered if large
Extra-virgin olive oil, lemon wedges, and flaky sea salt, such as Jacobsen, for serving

Directions

1. 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.