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Baby Carrots with Herb Dressing and Olives

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.