Baby Carrots with Herb Dressing and Olives

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Baby Carrots with Herb Dressing and OlivesRecipe

Photo: Erin Kunkel Styling: Chelsea Zimmer

Look for baby carrots with some of the green tops attached; reserve and chop for tossing with the steamed carrots. Carrots should be about the width of your thumb; halve larger ones so they cook evenly.

Serves 4 (serving size: about 3 carrots and about 1 1/2 tablespoons vinaigrette)


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1 pound baby carrots, trimmed (tops reserved)
1 tablespoon chopped carrot tops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 tablespoons extra-virgin olive oil
1 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 garlic clove
6 chopped pitted kalamata olives


Hands-on: 12 Minutes
Total: 12 Minutes

1. Place carrots in a steamer basket set over a saucepan of simmering water. Cover and steam 6 minutes or until carrots are crisp-tender. Arrange carrots on a platter.

2. Combine 1 tablespoon carrot tops and next 9 ingredients (through garlic) in the bowl of a mini food processor; process until smooth. Drizzle herb mixture evenly over carrots; sprinkle with olives.

Created date

April 2016

Nutritional Information

Calories 126
Fat 8.6 g
Satfat 1.2 g
Monofat 6.1 g
Polyfat 1 g
Protein 1 g
Carbohydrate 12 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 231 mg
Calcium 44 mg
Sugars 6 g
Est. Added Sugars 0 g