It’s one of those simple-yet-fabulous recipes! It’s ready in about 25 minutes, and it goes well with countless main dishes. I love carrots! I enjoy them raw, dipped in ranch dressing, sour cream dip, or yogurt dip. They make a great snack. It’s convenient that a big bag of fresh carrots can be kept in the fridge for several weeks when properly stored. I also like them cooked, and steaming is, by far, my favorite way of enjoying them. I’ve got nothing against labor-intensive side dishes or complex vegetable recipes. But sometimes, especially during the workweek, the simplest recipes truly are the best.
Recipe Card
Fresh carrots: I usually use standard large carrots in this recipe, simply because that’s what I have in the fridge. Melted butter: I love using creamy European butter because it’s so delicious. But any butter will be great. It’s up to you if you’d like to use salted or unsalted butter. I usually use unsalted butter. Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper.
A sprinkle of kosher salt, freshly ground pepper, and perhaps a drizzle of melted butter are all it takes to dress these delicious, simply prepared carrots. The best way to vary this recipe is to experiment with more spices. You can sprinkle the cooked carrots with garlic powder and dried thyme, for example, in addition to salt and pepper. You can also drizzle them with a small amount of honey in addition to butter. Your first step is to start boiling the water. While you wait for the water to boil, prepare the carrots. Peel them, cut off the ends, and cut them into fairly equal-sized chunks. Season the cooked carrots with melted butter, salt, and pepper, and serve.
