How To Steam Carrots

Why You Should Steam Vegetables

• This is a basic cooking skill. If you're not into carrots, find a vegetable you like and use the same method. Cauliflower, broccoli, asparagus, Brussels sprouts, etc.
• Steamed carrots are a healthy, low-calorie dish with no added fat or sugar. Steaming preserves vitamins and minerals that can be lost through other cooking methods like boiling or frying.
• Steaming vegetables takes just 5 minutes. It's a quick way to prepare a side dish without spending much time in the kitchen. This method is perfect for busy weeknights or when you want to add a healthy component to your meal without much fuss.
• Adding steamed vegetables to your diet can help you eat healthier. Maintaining a healthy lifestyle is a constant battle, and choosing nutrient-rich foods like steamed carrots is a small but meaningful step in the right direction.

Tip for everyone in The Keys: Publix has organic carrots in bunches with their leaves in the produce aisle. They are far superior to bagged carrots.

What You Need

1. Start by selecting fresh, high-quality carrots. Look for carrots that are firm, vibrant in color, and free of blemishes or cracks. Avoid carrots with soft spots or black film, as this indicates they are old or improperly stored.
2. Vegetable peeler
3. Knife to trim the carrots
4. You'll need a collapsible steamer basket, which you can find at stores like Dollar Tree for a few dollars. This basket is essential for holding the carrots above the boiling water so they steam evenly.
5. Use a lidded pot that fits the collapsible steamer basket. A 2-quart pot or larger will work. The pot should be deep enough to hold water below the steamer basket without touching the carrots, ensuring they steam properly.

How to Steam Carrots

1. Wash and Peel.

Wash the carrots thoroughly under cold running water to remove dirt. If you prefer, peel the carrots with a vegetable peeler. Peeling isn't necessary, but it makes the carrots a better eating experience, in my opinion. Trim the ends with a small knife.

2. Cut into Desired Shapes and Sizes

• Coins: Slice the carrots into rounds about ¼ inch thick.
• Sticks: Cut the carrots into sticks or matchsticks for a more uniform appearance.
• Chunks: Cut the carrots into larger chunks if you prefer larger pieces.

3. Steam the Carrots

• Fill a pot with about an inch of water and bring it to a boil.
• Place the carrots in a steamer basket and place them in the pot over the boiling water.
• Cover the pot with a lid.
• Steam the carrots for about 5-10 minutes until tender. Cooking time depends on the size and thickness of the pieces.

How to Season Steamed Carrots

Here are a few quick ideas to season steamed carrots. Or, just eat them plain.

1. Salt and Pepper
2. Butter or Extra-Virgin Olive Oil
3. Fresh Herbs (parsley, thyme, or dill)
4. Citrus Zest (lemon, lime, or orange)
5. Chili Flakes
6. Balsamic Vinegar
7. Parmesan Cheese

Fun Facts About Carrots

1. Origins: Carrots were originally cultivated in Persia around 5,000 years ago, and they were purple or yellow, not orange.
2. Orange Variety: The orange carrot we know today was developed in the Netherlands in the 17th century as a tribute to William of Orange.
3. Color Variety: Carrots come in a range of colors, including purple, red, yellow, and white.
4. Nutritional Powerhouse: Carrots are rich in beta-carotene and fiber.
5. Historical Uses: People initially grew carrots for their medicinal properties, such as treating digestive issues and promoting overall health.
6. Growth Cycle: Carrots are biennials, meaning they complete their life cycle in two years. They focus on growing a large, edible root in the first year and producing seeds in the second.

How To Store and Reheat Steamed Carrots

• Let the steamed carrots cool to room temperature.
• Place the cooled carrots in an airtight container for up to 3 days.
• To reheat, throw the carrots in a small pot of hot water for 2 minutes.

I like to eat my leftovers with eggs for breakfast. Before scrambling my eggs, I heat the carrots in the skillet with a little butter for a minute or so until hot, remove them and then cook my eggs.

More Carrot Recipes You'll Love

• Dr. Ray Peat Carrot Salad
• Italian Carrot Salad Recipe
• Steamed Broccoli and Carrots Recipe
• Roasted Cauliflower, Asparagus, and Carrots
• Oven Roasted Cauliflower and Carrots
• Creamy Fish Chowder