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Steamed Carrots with Orange or Lemon – Dill Vinaigrette

This recipe just screams SPRING! Great for an Easter or Passover meal. So fresh, colorful and delicious it makes a great addition to any table!


  • ½ Cup O’Live A Little’s Orange or Lemon Balsamic
  • 1 Tablespoon Horseradish Mustard
  • 1 Tablespoon O’Live A Little’s Red Wine Vinegar
  • 1 Tablespoon Tangerine or Lemon Honey
  • ½ Cup O’Live A Little’s Dill Extra Virgin Olive Oil
  • Kosher salt to taste
  • 3 pounds trimmed carrots sliced or baby carrots
  • Chopped Dill, Lemon or Orange Zest for Garnish

Method of Prep

  1. Whisk together the lemon balsamic, mustard, and honey in a medium bowl until combined. Slowly pour in the dill olive oil, whisking constantly, until the vinaigrette is smooth and thickened.
  2. Simmer the carrots until tender about 8 minutes.
  3. Gently toss the warm carrots with dressing. Allow the dressing to absorb into the carrots for 5 minutes before serving.
  4. Sprinkle with Dill and Zest

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