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.
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
Est. added sugars 0g
How to Make It
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.
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.