Steaming carrots is a quick way to cook this kid friendly vegetable. Tossed with fresh herbs and the tang of lemon zest, these carrots pair perfectly with the chicken.
- 1 pound carrots (I like using rainbow carrots – they look so pretty on the plate!), peeled and cut into 1 inch diagonal pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
Fill a medium pot with 2 inches of water. Place a collapsible steamer basket in the pot and bring the water to simmer over medium-high heat.
Put the carrots in the basket, sprinkle with the thyme and oregano cover the pot and steam the carrots for about 5-8 minutes. The carrots are done when you can easily pierce them with a fork. If you want your carrots on the crunchy side, cook for 5 minutes. For more tender carrots, cook the closer to 8 minutes.
When they’re finished put the carrots on a plate, toss with lemon zest and garnish with freshly chopped parsley. Season with salt and pepper.