Best 9 Quick Steamed Carrots Recipes

20 CARROT RECIPES: PERFECT SAUTEED CARROTS & MORE!

Steps:

• Peel the carrots and slice them diagonally into rounds (on the bias).
• Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
• Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

EASY STEAMED CARROTS

Steps:

• Add 1.5 inches of water to a saucepan and bring the water to a boil over high heat.
• Peel the carrots, cut off the ends, cut them in half crosswise and then cut the fat halves in half lengthwise, as shown in the video below. Your goal is to achieve fairly equal-sized chunks of carrot. Place the prepared carrots in the steamer basket.
• When the water boils, carefully place the steamer basket in the saucepan, cover, and steam the carrots until just tender - check with a fork, and start checking after 10 minutes. Also, keep an eye on the water to make sure they don't completely evaporate.
• Remove the carrots from the steamer onto a serving plate. Drizzle them with melted butter and sprinkle them with salt and pepper. Serve immediately.

SIMPLE STEAMED CARROTS WITH BUTTER

Steps:

• Gather the ingredients.
• Scrub the carrots and peel them. Cut off and discard the stem end and slice into thin coins on the diagonal.
• Put the sliced carrots in a medium saucepan. Add the water, salt and sugar.
• 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.

STEAMED CARROTS

Steps:

• Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
• Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Transfer to a plate and serve.

BUTTERY COOKED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

QUICK STEAMED CARROTS

Steps:

• Put baby carrots in an open glass container with the water.
• Microwave on high for 3 to 5 minutes until tender.
• Drain and toss with orange juice, honey and ginger.

QUICK GLAZED CARROTS

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine carrots, brown sugar, butter, cornstarch and salt. Seal bag and shake gently to combine ingredients. Pat carrots into a single layer. Place in microwave oven., Cook on full power for 6 minutes for crisp-tender carrots. If needed, continue microwaving at 30-second intervals until carrots have reached desired level of tenderness. Allow bag to stand 1 minute before handling. Shake gently to coat carrots with glaze. Carefully open bag. Garnish with parsley if desired.

QUICK CARROTS

Steps:

• In a large saucepan, combine first five ingredients. Cover and simmer for 8-10 minutes or until the carrots are crisp-tender. Sprinkle with parsley.