Steamed Carrots with Lemon-Dill Vinaigrette

Carrots are one of my favorite veggies. They keep forever in the fridge so I can always have some on hand. This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming. It uses ingredients I usually have on hand (if you don’t have a fresh lemon, you can skip the zest, or use a bit of lemon pepper).

Steamed Carrots with Lemon-Dill VinaigretteAlso try my roasted carrots. They’re easy and delicious. For something a little different, my spicy cranberry glazed carrots are quite yummy too! But make these steamed carrots with lemon-dill vinaigrette first!

Steamed Carrots with Lemon-Dill Vinaigrette

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 -8
Author Mike

Ingredients

  • 1 medium lemon zested and juiced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1 teaspoon honey
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh dill or 3 teaspoons dried, crumbled
  • 1/2 teaspoon kosher salt
  • 3 pounds medium carrots

Instructions

  • In a medium bowl, whisk together the lemon juice, Dijon, red wine vinegar and honey.
  • While still whisking, slowly pour in the olive oil. Whisk until smooth.
  • Whisk in the dill, salt and lemon zest.
  • Steam carrots in a steam basket over a large pot of simmering water, about 8 minutes. Carrots should be somewhat tender but still have a bit of 'bite'.
  • Place carrots in a large bowl or pan and drizzle with the vinaigrette. Toss to coat and let set for 5 minutes to absorb the dressing.

Drunken Steamed Crab Legs

Anita’s squeamish about crab legs. When large snow crab legs went on sale here I had to sneak out and get a few pounds of them and hide them in the freezer. I waited to make them for lunch while she was at work. These drunken steamed crab legs take almost no time at all to make and came out absolutely delicious. I could’ve easily eaten more of them.

Drunken Steamed Crab LegsI don’t find crab legs to be a lot of work to eat. You have to take your time. Crack them in the right place and have a little patience. You’ll be rewarded with one of the best flavors ever. I made drawn butter for dipping, which of course takes these drunken steamed crab legs to the next level, and I added a few grilled lemon slices.

Also try my grilled Old Bay crab legs.

Drunken Steamed Crab Legs

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Author Mike

Ingredients

For the crab legs

  • 3 bottles beer I used Michelob Ultra
  • 6 lemons cut in 1/2
  • 1 head garlic split in 1/2
  • 3 pounds crab legs split (thawed if frozen)
  • Drawn butter

For the drawn butter

  • 1/2 pound unsalted butter

Instructions

For the crab legs

  • Place a large stockpot with a steamer insert onto your stovetop.
  • Add the beer, 6 lemon halves and the garlic and bring to a boil.
  • Add the legs to the steamer and cover and steam for 5 minutes or until the crab legs are done.
  • Serve with drawn butter and remaining lemon halves.

For the drawn butter

  • Place the butter in a small saucepan and bring to a boil over medium-high heat.
  • Boil for 1 minute.
  • Remove from heat and let the butter settle. Do no stir.
  • Skim off the milk solids from the top.
  • Remove drawn butter (taking care to not also get the watery liquid that settles below it) to small ramekins or bowls for serving.