Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2016


Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

126 calories; fat 8.6g; saturated fat 1.2g; mono fat 6.1g; poly fat 1g; protein 1g; carbohydrates 12g; fiber 3g; iron 1mg; sodium 231mg; calcium 44mg; sugars 6g.