Ingredients:

  • 1 lb (450 g) medium carrots, peeled and trimmed
  • Approx. 1 inch (2.5 cm) water, for steaming
  • 1/2 tsp Kosher Salt, divided
  • 3 tbsp (45 g) unsalted butter
  • 1 tsp (5 ml) runny honey or maple syrup
  • 1 tbsp (5 g) fresh dill, finely chopped
  • Pinch black pepper, freshly ground

Instructions:

  1. Prep the Carrots: Peel the carrots and trim both ends. Cut the carrots into uniform 1/2-inch (1.25 cm) thick rounds or bias-cut pieces. Uniformity ensures even cooking.
  2. Set Up the Steamer: Place a large saucepan over medium-high heat. Add about 1 inch (2.5 cm) of water to the pot and add 1/4 tsp of salt. Insert the steamer basket, ensuring the water level is below the basket base.
  3. Bring to a Boil: Cover the pot and bring the water to a rolling boil.
  4. Load and Steam: Once boiling vigorously, transfer the prepared carrots into the steamer basket. Immediately replace the lid securely. Reduce the heat slightly to maintain a steady, strong steam. Steam for 8 to 10 minutes.
  5. Check Doneness: At the 8-minute mark, test a carrot piece with a fork. It should be tender-crisp. Once cooked, immediately lift the steamer basket out of the pot and discard the steaming water. Transfer the carrots to a warm serving bowl.
  6. Melt and Brown the Butter: While the carrots are steaming, melt the butter in a small frying pan over medium heat. Continue to cook, swirling occasionally, until the milk solids turn a deep golden brown and begin to smell nutty (beurre noisette).
  7. Finish the Sauce: Remove the pan from the heat immediately. Stir in the honey (or maple syrup), the remaining 1/4 tsp of salt, and a pinch of pepper.
  8. Toss and Serve: Pour the warm brown butter mixture directly over the steamed carrots. Toss gently to coat thoroughly. Finish by sprinkling the fresh, chopped dill over the top. Serve immediately.