Steamed Carrots with Lemon-Dill Vinaigrette – a delicious recipe with lemon, mustard, red wine vinegar, honey, extra-virgin olive oil, dill. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined.
2
Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened.
3
Stir in the chopped dill, lemon zest and 1/2 teaspoon salt.
4
Set aside.
5
Fill a medium wide-mouthed pot with 2 inches of water.
6
Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
7
Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes.
8
Gently toss the warm carrots with the dressing in a large shallow serving dish.
9
Allow the dressing to absorb into the carrots for 5 minutes before serving.
323
kcal
Calories
20
g
Fat
35
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Zest and juice of 1 medium lemon, 1 tablespoon Dijon mustard, 1 teaspoon red wine vinegar, 1 teaspoon honey, and more.
Yes, Steamed Carrots with Lemon-Dill Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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