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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


  • 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


  • 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.