Steamed carrots are a simple side dish for busy weeknights!

Colorful and naturally sweet, steaming carrots is easy to do without any special tools and they pair with almost any main dish.

Steamed carrots have so much flavor compared to frozen or canned carrots, and they’re affordable and sp easy to prep—in fact, baby carrots require no prep at all.

plated and seasoned Steamed Carrots

A Simple Side Dish

Steaming vegetables preserve their nutrients while cooking them until tender. I frequently steam green beans, asparagus, and carrots.

Carrots for steaming – Use garden carrots, baby carrots, or regular grocery carrots. If the carrots are really thick, I cut them in half lengthwise.

Seasonings—These steamed carrots are kept simple with butter, salt, and pepper. Try garlic butter, fresh herbs like thyme or parsley, lemon zest, or a bit of brown sugar.

cutting carrots to make Steamed Carrots

How to Steam Carrots

  1. Place a steamer basket of carrots in a pot with water ensuring the water is below the level of the basket. Bring to a simmer.
  2. Add the carrots, cover, and steam according to recipe instructions below.
  3. Remove carrots and toss with butter and seasonings.
Steamed Carrots in a strainer

Using Leftovers

  • Keep steamed carrots in an airtight container in the refrigerator for up to 4 days and reheat them in the microwave.
  • Or, add leftovers to soup or stew (add just before serving so they don’t overcook).
  • Mash leftovers and add them to mashed sweet potatoes or even to mashed potatoes.

Crazy for Carrots?

Looking for something new? Try these favorite carrot recipes!

Did you make these Steamed Carrots? Be sure to leave a rating and a comment below!

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Steamed Carrots

These Steamed Carrots are tender and simply seasoned with butter, salt, and pepper.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
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Ingredients  

  • 1 pound carrots (approx 5 medium-sized carrots)
  • 2 tablespoons butter
  • salt and black pepper to taste

Instructions 

  • Cut carrots into sticks 2" long and ½" thick (or use baby carrots).
  • Place carrots in a steamer basket. Add water to the bottom of a saucepan so it is below the steamer basket, about 1 cup.
  • Bring to a boil, reduce heat to a simmer and cover. Allow carrots to steam 8-11 minutes or until tender-crisp.
  • Toss carrots with butter, salt, and pepper. Serve warm.

Notes

Ensure the water doesn’t evaporate while cooking, add more if needed.
Steam is very hot, use caution when removing the lid after steaming.
Garden fresh or baby carrots will cook faster while store bought carrots may need a few minutes extra.
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Nutrition Information

Calories: 97 | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 128mg | Potassium: 363mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19119IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. I haven’t cooked any recipes yet but will be trying one today for the first time. I am looking forward to eating it with my family at dinner tonight. Thanks.