Steamed Carrots With Honey Mint Dressing 5.000

Jahi Chikwendiu/The Washington Post

Nourish Apr 16, 2014

Sometimes the simplest vegetables, like carrots, need a little polish to shine. I've always loved to glaze carrots, cooking them in chicken broth, butter and sugar to create a sweet, soft vegetable that glistens. But that doesn’t work for your vegetarian friends and it’s not very springlike. In honor of warmer days, I’ve steamed the carrots here; dressed them with a mixture of honey, apple cider vinegar and oil; and enlivened them with freshly chopped mint.

The exact shape you cut the carrots is not important. I like to slice them on the diagonal, giving the carrot a quarter-turn before each cut. The important thing is to make all of the pieces the same size so they cook evenly.

Make Ahead: The carrots and dressing can be prepared (and refrigerated) hours in advance. Add the mint just before serving to keep it from discoloring.


Servings:
5 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5-6 servings

Ingredients
  • 1 3/4 pounds carrots, scrubbed well, then cut into 1/2- to 3/4-inch pieces
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 ounce (1/4 cup loosely packed) mint leaves, finely chopped

Directions

Steam the carrots in a stove-top steamer until just tender; this should take about 6 minutes.

Whisk together the vinegar, honey and oil in a measuring cup. Season lightly with salt and pepper.

Add the dressing to the warm carrots; toss to coat evenly.

Right before serving, add the mint and toss to incorporate. Serve warm or at room temperature.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.