You don’t need a steamer basket for perfectly tender vegetables, just a skillet and lid. A small amount of liquid gently steams the carrots in the pan, then the lid comes off so the liquid can evaporate and the vegetables can caramelize. Sweet, crisp-tender carrots take on bold flavors well—try sharp cheeses, earthy spices, or chile sauces. If you’d like to steer the dish toward the sweet side, steam in fresh orange juice rather than water and toss with 1 teaspoon light brown sugar. Use a vegetable peeler to get wide curls of Parmesan cheese, then break into smaller shards.
1/2 cup water
1/4 cup chopped shallots
14 ounces medium carrots, cut diagonally into 1 1/2-in. pieces (about 2 1/2 cups)
2 tablespoons olive oil
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
2 teaspoons pine nuts, toasted
1/4 teaspoon black pepper
3 tablespoons shaved Parmesan cheese
Est. added sugars 0g
How to Make It
Combine 1/2 cup water, shallots, and carrots in a medium skillet over medium-high; bring to a boil. Reduce heat to low and simmer, partially covered, 6 minutes or until carrots are tender. Increase heat to medium-high and cook, uncovered, 4 minutes or until liquid evaporates. Add oil; cook 4 minutes or until carrots are lightly browned, stirring occasionally. Stir in parsley and remaining ingredients.