Steamed carrots to suit warmer days

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Sometimes the simplest vegetables, like carrots, need a little polish to shine. I’ve always loved to glaze carrots, cooking them in chicken broth, butter and sugar to create a sweet, soft vegetable that glistens. But that doesn’t work for your vegetarian friends, and it’s not very springlike. In honor of warmer days, I’ve steamed the carrots here; dressed them with a mixture of honey, apple cider vinegar and oil; and enlivened them with freshly chopped mint.

The exact shape you cut the carrots is not important. I like to slice on the diagonal, giving the carrot a quarter-turn before each cut. Just make all of the pieces the same size so they cook evenly.

Steamed Carrots With Honey-Mint Dressing

5 or 6 servings

1 3/4 pounds carrots, scrubbed well then cut into 1/2 – to 3/4 -inch pieces

2 tablespoons apple cider vinegar

2 tablespoons honey

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1/4 ounce ( 1/4 cup loosely packed) mint leaves, finely chopped

Steam the carrots in a stove-top steamer until just tender; that should take about 6 minutes.

Whisk together the vinegar, honey and oil in a measuring cup. Season lightly with salt and pepper.

Add the dressing to the warm carrots; toss to coat evenly.

Right before serving, add the mint and toss to incorporate. Serve warm or at room temperature.

Per serving (based on 6): 120 calories, 1 g protein, 19 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 135 mg sodium, 4 g dietary fiber, 12 g sugar