A no-fuss steamed carrot dish with garlic, lemon, and herbs that works with just about everything, tossed while still warm so all the flavors soak right in.

A bowl of sliced cooked carrots garnished with chopped herbs and minced garlic, served with a spoon on a light, striped cloth.

Oh hey, another great side dish. There are certain dishes that don’t try too hard but somehow end up being the thing you think about long after the meal is over. I know it’s hard to believe, but these steamed carrots are one of those.

It’s actually one of my favorite things, when I make someone a meal and they call me the next day still talking about a specific dish. My dad always does that, and I love it.

This dish is inspired by a friend who is the best cook! Whenever she has us over for dinner there’s always a massive spread including lots of Israeli-style salads, little dishes everywhere, everything fresh and flavorful. And somewhere in the mix, there are always carrots like this.

Close-up of sliced cooked carrots garnished with chopped herbs and minced garlic, coated in a savory seasoning.

Soft, sliced, and so flavorful. Nothing fancy, but so good.

Eventually I had to ask her what she does, because I couldn’t stop thinking about them. This is my version, inspired by hers, and now it’s something I make on repeat when I need a side that just works.

Steamed Carrots are Not Fancy, Just Really Good

A bowl of sliced carrots is surrounded by small bowls of minced garlic, chopped herbs, ground spice, paprika, salt, olive oil, and two halves of a lemon, all arranged on a light surface.

As a busy home cook, if a recipe doesn’t have super simple ingredients, I’m not making it. A few basic staples go a long way. Below are the key players.

Carrots – I like cutting them into coins. It’s more fun that way.

Garlic – I always love garlic powder, but I do think fresh is best here.

Lemon juice – Makes the whole dish shine.

Paprika and cumin – The warmth of these spices cuts the acidity of the lemon.

You don’t have to use a steamer basket, but if you want to, this is the one I like.

Easy Peasy

A metal whisk rests in a beige bowl containing a mixed marinade of oil, herbs, and spices on a light surface.
Whisk together the ingredients for the dressing.
A gray pot filled with sliced, cooked carrots on a light-colored countertop. The carrots are bright orange and appear tender.
Steam the carrots.
A bowl of sliced carrots mixed with chopped herbs and seasoning, with a spoon resting inside the bowl, set on a light background.
Toss while warm.

Why I Steam Them Instead of Roasting

I love roasted carrots, but sometimes I crave something a little different. Roasted gives a deep, cozy, caramelized flavor. Steamed carrots get a bad rap, but tossing them in the bright lemony dressing makes these carrots taste electric and vibrant!

Toss Them While They’re Still Warm

This is the step that makes it. As soon as the carrots are done, they go straight into the bowl with the dressing. The heat helps the carrots absorb the sauce and turn these carrots into magic.

You can serve it warm, but I actually prefer it room temp.

Oval white platter with sliced cooked carrots garnished with chopped parsley and herbs, served with a large serving spoon. Surrounding the dish are lemon halves, fresh parsley, salt and pepper shakers, and a striped cloth napkin.

Steamed Carrots are your new best friend

It works with grilled chicken, fish, or anything you’re throwing together on a weeknight. It’s also great for when people come over because you can make it ahead and serve it at room temperature. In fact, it’s even better the next day!

And every time, it reminds me of those dinners at our friends’ house. That’s the best part.

A bowl of sliced cooked carrots garnished with chopped herbs sits on a striped cloth, with a gold spoon, pepper mills, lemon halves, and parsley nearby.
Print
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A bowl of sliced cooked carrots garnished with chopped herbs and minced garlic, served with a spoon on a light, striped cloth.

Steamed Carrot Coins with Garlic and Herbs

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  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Steaming
Print Recipe

Description

A no-fuss carrot dish with garlic, lemon, and herbs that works with just about everything, tossed while still warm so all the flavors soak right in.

Ingredients

Scale
  • 4 large carrots, peeled and cut into ½ inch rounds
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • Juice of 1 lemon
  • 2–3 tablespoon fresh chopped parsley

Instructions

  1. Add 1 inch of water to the bottom of a pot. Bring to a boil, add the sliced carrots, cover and turn heat to low. Steam for about 8-10 minutes, then check for doneness. Carrots should be tender but not mushy. You can always add more time, so check at about 8 minutes to start.
  2. Meanwhile, make the dressing. In the bowl you’ll serve in, add the remaining ingredients and whisk to combine.
  3. When the carrots are done, add them directly to the bowl with the dressing and toss to coat. Serve warm or room temperature.

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