Steamed Carrots with Garden Herbs

These carrots, steamed gently alongside onions, take on a sweetness that is only enhanced by the dried herbs. The rosemary and thyme release their oils into the steam and infuse the vegetables with a deep and savory aroma.

This method uses the gentle heat of steam to cook the vegetables without losing their texture. We want the carrots to retain a bit of their snap rather than becoming soft. Finished with a pat of butter that melts into the warm dish, it brings a comfort that feels essential. It is a side dish that speaks of the garden even in the depths of winter.

The Recipe Yields: 4 servings | Prep time: 10 minutes | Cook time: 15 minutes

Ingredients

• 2 cups diagonally sliced carrots
• 1 small onion, sliced
• 1/4 teaspoon rosemary leaves, crushed
• 1/4 teaspoon dried whole thyme
• 1/4 teaspoon marjoram leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare the Steamer Fill a Dutch oven or large pot with a small amount of water and bring it to a boil. Place a vegetable steamer basket inside so it sits above the water.
2. Add Vegetables and Herbs Place the sliced carrots and onion into the steamer basket. Sprinkle the crushed rosemary, thyme, marjoram, salt, and pepper over the vegetables.
3. Steam Cover the pot tightly. Allow the vegetables to steam for 10 to 15 minutes. Check them near the end to ensure they are crisp-tender.
4. Finish and Serve Transfer the hot vegetables to a serving dish. Add the butter and stir gently until it is melted and coats the carrots. Sprinkle with the fresh chopped parsley before serving.

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