Herbed Carrots Recipe (10 Minutes, 3 Ingredients)

In the early 2000s, I worked for Chef Jesse Cool’s restaurant and catering outfits, prepping food and serving at winery weddings in the foothills of the Santa Cruz Mountains. The vibe was fancy but effortless, with an emphasis on super-fresh California produce. We served seasonal vegetables prepared simply, and I still take inspiration from those menus in my cooking today. 

My favorite side dishes we made were the ones with just a few ingredients. Time and time again, we gave the same treatment to different vegetables: slice, steam, then toss with oil and herbs. I love cooking carrots this way in particular. 

Every ingredient counts when you’re working with just a few. Recipes like this one are perfect for showcasing the most tender and sweet vegetables of the season. When you see a particularly beautiful bunch of carrots at the farmers market or grocery store, definitely try them this way! 

Tips for Making My 10-Minute Herbed Carrots

• Cook the carrots until just tender: These carrots are cooked past the point of being crunchy—you should be able to pierce one easily with a paring knife. Don’t let them go too long in the steamer, though, or they’ll become mushy. The sweet spot for me is 6 to 8 minutes of steaming over high heat. If you like your carrots a little more al dente, start testing them for doneness after 4 minutes or so. 
• Serve them at any temperature: Prepared this way, you can serve these carrots at just about any temperature. They’re great warm, at room temperature, or chilled. For dinner, I like to serve them warm or at room temp, then enjoy any leftovers straight from the fridge the next day. 
• Try it with other vegetables, too: This technique works with all kinds of vegetables if you want to change it up. Try baby turnips, cut in half or quarters. Beets and zucchini can be peeled and cut into batons like the carrots are here. Green beans and snap peas are also delicious and can be left whole. 

How To Make My 10-Minute Herbed Carrots

To make four servings, you’ll need:

• 1 pound (about 5) medium carrots, peeled and cut into 3-inch-long sticks
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons chopped flat leaf parsley, chives, or cilantro
• 1/4 teaspoon kosher salt, more as needed

Add about 1 inch of water to a saucepan, place a steamer basket inside, and place it over high heat. When the water comes to a boil, add the carrots to the steamer basket and cover the pot with a lid. Steam until the carrots are tender enough to easily pierce with a paring knife, 6 to 8 minutes. (If you prefer more al dente carrots, start testing for doneness at 4 minutes.)

Transfer the carrots to a large bowl. Add the olive oil, parsley, and salt, then toss to coat the carrots evenly. Taste for seasoning, adding more salt if desired. 

Transfer the carrots to a serving dish. Serve warm, at room temperature, or chilled. Store leftovers in an airtight container in the fridge for up to 4 days.

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