Sometimes the simplest vegetables, such as 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 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.
Steamed Carrots with Honey Mint Dressing
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.
5 or 6 servings
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
Freshly ground black pepper
1/4 ounce (1/4 cup loosely packed) mint leaves, finely chopped
Steam the carrots in a stove-top steamer until just tender; that 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.
Nutrition per serving (based on 6): 120 calories, 1 g protein, 19 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 135 mg sodium, 4 g dietary fiber, 12 g sugar