A quick steam on carrots with a drizzle of one of our fresh pressed citrus oils will become your favorite way to eat carrots.
Cooking Time: 8-10 min Servings: 2-4
Blood Orange, Persian Lime or Eureka Lemon Olive Oil
4 carrots, peeled and stem ends removed, or a bag of mini carrots
2 tablespoon of The Olive Scene’s Persian Lime, Blood Orange, or Eureka Lemon Olive Oil
1 teaspoon of citrus zest (lemon, lime, or orange)
1/4 teaspoon red pepper flakes (we love our Kirmizi Biber)
salt and pepper, to taste (or a seasoned salt blend)
If using whole carrots, slice them into 1/4 inch rounds
Bring a saucepan with 1/4” water to a boil and add the carrots, or use a steam basket.
Steam the carrot rounds until they are crisp-tender, around 8- 10 minutes.
Drain the carrots and place in a serving bowl.
Drizzle the olive oil over the warm carrots.
Sprinkle the zest on the carrots.
Add salt and pepper to taste.
If you want a little extra flavor, add some red chili pepper flakes.