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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.

Deborah Madison
Recipe by Cooking Light June 2016

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Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
12 mins
total:
12 mins
Yield:
Serves 4 (serving size: about 3 carrots and about 1 1/2 tablespoons vinaigrette)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; cholesterol 0mg; iron 1mg; sodium 231mg; calcium 44mg; sugars 6g; added sugar 0g.
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