In the early 2000s, I had the privilege of working at Chef Jesse Cool’s restaurant and catering services, where I prepared dishes and served at winery weddings nestled in the Santa Cruz Mountains. The atmosphere was upscale yet relaxed, with a strong focus on ultra-fresh Californian ingredients. The dishes we prepared were simple, featuring seasonal produce, and those experiences continue to influence my cooking to this day.
One of my favorite dishes to prepare involved very few ingredients. We often used the same approach for various vegetables: slicing them, steaming them, and then tossing them in oil and herbs. This method is especially wonderful with carrots.
When you’re cooking with a minimal number of ingredients, each one needs to shine. Dishes like these are ideal for highlighting the freshest and most flavorful vegetables available. Whenever you come across a particularly appealing bunch of carrots at a market or store, I highly recommend preparing them in this manner.
Guidelines for Crafting My 10-Minute Herbed Carrots
- Steam the carrots until perfectly tender: Aim to cook the carrots until they lose their crunch but aren’t too soft. You should be able to easily pierce them with a paring knife. I find that the ideal steaming time is between 6 to 8 minutes over high heat. If you prefer your carrots with a bit more bite, start checking them around 4 minutes.
- Enjoy them at any temperature: This dish is versatile; the carrots can be served warm, at room temperature, or even cold. I personally prefer them warm or at room temperature for dinner, and I enjoy the leftovers cold from the refrigerator the next day.
- Adapt it for other veggies: This simple preparation method can be applied to a variety of vegetables. Try it with baby turnips, split in half or quartered. You can also peel and slice beets and zucchini into sticks similar to the carrots. Whole green beans and snap peas also work beautifully with this technique.
How to Prepare My 10-Minute Herbed Carrots
To make four servings, you’ll need:
- 1 pound (about 5) medium carrots, peeled and cut into 3-inch-long sticks
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons chopped flat leaf parsley, chives, or cilantro
- 1/4 teaspoon kosher salt, more to taste
Start by adding about an inch of water to a saucepan, inserting a steamer basket, and bringing it to a boil over high heat. Place the carrots in the basket, cover with a lid, and steam until they are tender enough to be easily pierced with a knife, about 6 to 8 minutes. For firmer carrots, begin checking at 4 minutes.
Once done, transfer the carrots to a large bowl. Add the olive oil, your choice of herbs, and salt, tossing them to coat evenly. Adjust the seasoning with more salt if needed.
Serve the carrots in a dish either warm, at room temperature, or chilled. Store any leftovers in an airtight container in the refrigerator for up to four days.
More California Classics
- Green Goddess Dressing
- Cobb Salad
- Crispy Fish Tacos with Red Cabbage Slaw
- Santa Maria Style Tri-Tip
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
