Steamed Carrots – Ready in 20 Minutes!

Steamed carrots are a simple side dish for busy weeknights!

Colorful and naturally sweet, steaming carrots is easy to do without any special tools and they pair with almost any main dish.

Steamed carrots have so much flavor compared to frozen or canned carrots, and they’re affordable and sp easy to prep—in fact, baby carrots require no prep at all.

A Simple Side Dish

Steaming vegetables preserve their nutrients while cooking them until tender. I frequently steam green beans, asparagus, and carrots.

Carrots for steaming – Use garden carrots, baby carrots, or regular grocery carrots. If the carrots are really thick, I cut them in half lengthwise.

Seasonings—These steamed carrots are kept simple with butter, salt, and pepper. Try garlic butter, fresh herbs like thyme or parsley, lemon zest, or a bit of brown sugar.

How to Steam Carrots

1. Place a steamer basket of carrots in a pot with water ensuring the water is below the level of the basket. Bring to a simmer.
2. Add the carrots, cover, and steam according to recipe instructions below.
3. Remove carrots and toss with butter and seasonings.

Using Leftovers

• Keep steamed carrots in an airtight container in the refrigerator for up to 4 days and reheat them in the microwave.
• Or, add leftovers to soup or stew (add just before serving so they don’t overcook).
• Mash leftovers and add them to mashed sweet potatoes or even to mashed potatoes.

Did you make these Steamed Carrots? Be sure to leave a rating and a comment below!

5 from 6 votes↑ Click stars to rate now!
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Steamed Carrots

These Steamed Carrots are tender and simply seasoned with butter, salt, and pepper.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

• Cut carrots into sticks 2″ long and ½” thick (or use baby carrots).

• Place carrots in a steamer basket. Add water to the bottom of a saucepan so it is below the steamer basket, about 1 cup.

• Bring to a boil, reduce heat to a simmer and cover. Allow carrots to steam 8-11 minutes or until tender-crisp.

• Toss carrots with butter, salt, and pepper. Serve warm.

Ensure the water doesn’t evaporate while cooking, add more if needed.
Steam is very hot, use caution when removing the lid after steaming.
Garden fresh or baby carrots will cook faster while store bought carrots may need a few minutes extra.

5 from 6 votes

Calories: 97 | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 128mg | Potassium: 363mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19119IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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