Sweet, tender, and so simple, Steamed Carrots are an easy side dish for your main meal.
Steamed carrots—it doesn’t get much simpler than this. And what’s wrong with that? This healthy, no-fuss side is a staple in my home because it is so versatile. Most importantly, all three of my kids love them. If you’re a parent, you know how rare that can be!
I’ve always loved how steamed carrots taste. Similar to Steamed Sweet Potatoes, you don’t need to do much to bring out the natural sweetness in the carrot. Coupled with their soft texture and a pat of butter, I doubt you’ll have any leftovers.
Are Steamed Carrots Healthy?
Of course! Carrots provide vitamins A, C, and K, as well as fiber and antioxidants. Best of all, this steaming method helps retain most of the nutrients, so these carrots are as healthy as they are tasty! Steaming cooks food at a less direct and hot temperature, preserving heat-sensitive nutrients that would otherwise be lost by frying or grilling. This recipe is also naturally gluten-free and vegan-friendly if you skip the butter!
What makes carrots orange?
I could easily go vegetarian, if only because vegetables are so dang beautiful. Carrots are no exception, with their brilliantly bright orange color. But what makes them orange? Well, it’s not artificial dyes, that’s for sure!
Carrots get their distinct orange color from beta-carotene—an antioxidant that turns into vitamin A in your body. This particular vitamin is super important for eye health. In fact, it’s the same compound found in other orange veggies, like sweet potatoes and butternut squash.
How to Make Ahead and Store
Carrots are quite resilient, so feel free to steam them ahead of time. Either way, leftovers should last 3 to 5 days if stored in an airtight container in the refrigerator.
Serving Suggestions
My favorite pairing for steamed carrots is a whole Lemon Roasted Chicken! The contrast of salty and sweet is deliciously perfect. Baked Salmon is another option, alongside some Yukon Gold Mashed Potatoes. Of course, an Instant Pot Steak goes well with carrots, too, or even cod, perfect for Friday night fish fries! And you could always serve more veggies on the side, like Garlic Brussels Sprouts or Crispy Asparagus.
Ingredients
- 1 pound carrots peeled and sliced
- Salt to taste
- Black pepper to taste
- 1 1/2 tablespoons butter
- Fresh parsley chopped, for garnish
Instructions
- Peel the carrots and slice them into even pieces to ensure uniform cooking.
- Fill a pot with about 2 inches of water and place a steamer basket inside. Bring the water to a boil, then add the carrots to the basket. Cover and steam for 5 to 10 minutes, depending on how thick you sliced the carrots. Remove the carrots once they are tender.
- Once the carrots are steamed, put them in a bowl and coat them with the butter. Season with salt and pepper to taste, and serve hot with parsley on top.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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