Photo: Erin Kunkel Styling: Chelsea Zimmer
Hands-on Time
12 Mins
Total Time
12 Mins
Yield
Serves 4 (serving size: about 3 carrots and about 1 1/2 tablespoons vinaigrette)

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.

How to Make It

Step 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.

Step 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.

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