|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are a few different ways to go about steaming carrots—you can even do it in the microwave. This steamed carrots recipe uses an easy stovetop method that doesn't require an actual steamer basket. A small amount of water is added to the pan, creating a steam environment in the pan and cooking the veggie until perfectly tender. Steaming is a healthy option for cooking vegetables like carrots since it does not require large amounts of oil for cooking.
Butter and a small amount of sugar accentuate the natural sweetness of these carrots, making this easy steamed carrot recipe a crowd-pleaser. Since carrots are one of those vegetables that kids try to avoid, this version is a bit sweeter to appeal to picky eaters. Attractive rainbow carrots are an excellent option as well, and the novelty of the different colors might tempt kids enough to give them a try. Also, white or yellow carrots are milder in flavor and somewhat sweeter than orange carrots and other colors.
This dish calls for sliced carrots, but baby carrots are another option. You can also cut the carrots into small—1/4-inch to 1/2-inch—matchsticks. For extra-fancy carrots, purchase a "wavy knife" and make crinkle-cut carrot slices. Serve with another veggie like broccoli, green beans, or peas alongside baked chicken, ham, or a vegetarian main.
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- 5 medium carrots
- 1 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons butter
- Optional: fresh parsley or chives (chopped)
Gather the ingredients.
Scrub the carrots and peel them. Cut off and discard the stem end. Slice the carrots into thin coins on the diagonal.
Put the sliced carrots in a medium saucepan. Add the water, sugar, and salt.
Place the pan over medium-high heat and bring to a boil.
Reduce the heat to medium-low, cover the pan, and cook for about 20 minutes, or until the carrots are tender.
Drain the carrots and toss with 2 tablespoons butter and chopped parsley, if desired.
Serve and enjoy.
- To make matchstick carrots, remove a thin slice (lengthwise) from one side of a carrot. Place the carrot on its flat side on the cutting board, so it won't roll as you cut. Cut the carrot lengthwise into 1/4-inch slices. Stack a few slices on top of each other and slice them lengthwise into 1/4-inch strips. Cut the strips crosswise into 2-inch or 3-inch lengths, as desired. Or cut the strips into 1/4-inch lengths for diced carrots.
- Baby carrots are convenient for cooking and snacking because there's no need to peel them. Baby carrots are, essentially, larger carrots that have been cut down to the smaller size. They also might be treated with chlorine during the processing. For the freshest and healthiest choice, use fresh, unpeeled carrots for snacking and in recipes.
- For additional flavor, replace the granulated sugar with brown sugar, maple syrup, or honey. Garnish the carrots with some chopped fresh parsley, chives, or cilantro.
- For sweeter glazed carrots, try honey-glazed carrots or crock pot orange glazed carrots.
- For a healthier version of steamed carrots, replace the butter with a drizzle of high-quality olive oil and use a dollop of honey to sweeten (or leave out altogether).