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.

Adam Hickman
Recipe by Cooking Light March 2017


Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Drive

Recipe Summary test

Serves 4 (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

127 calories; fat 9g; saturated fat 1.6g; mono fat 5.5g; poly fat 1.3g; protein 2g; carbohydrates 11g; fiber 3g; cholesterol 3mg; iron 1mg; sodium 126mg; calcium 67mg; sugars 5g.