Easy Rainbow Carrots with Fresh Dill

Gorgeous rainbow carrots, simply steamed and delicately seasoned. Nothing fancy.

Just extra colorful and deliciously sweet. These are easy as can be, and they pair beautifully with just about any entrée.

Perfect for the simplest holiday side dish – and for goodness year-round, just add to wraps, sauces, and soups.

AND, before I forget to share, I invite you to check out the beautiful Fall 2024 issue of Forks Over Knives Magazine (on the stands right now). Five of my recipes are featured, and I am extremely honored! : )

EASY RAINBOW CARROTS WITH FRESH DILL

Servings: 4
Print

2 pounds organic rainbow carrots
sprinkle of kosher salt
dash of coarsely ground black pepper
sprinkle of fresh dill, to taste

Instructions

To prepare carrots, trim the ends. Rinse carrots in cool water. Peel and slice carrots as desired to make them fairly uniform in size.

Add carrots to a steaming basket, and carefully place over an inch or two of simmering water. (I use a large nonstick Scanpan skillet, along with a Scanpan steamer insert that fits over the top, but an OXO silcone steamer works great too in a large saucepan.)

Cover the pan and steam carrots until they are brightly colored and fork tender. (This usually takes around 20 minutes.)

Remove from heat. Season to taste with a sprinkle of salt, black pepper, and dill. Serve immediately.