Serves 2

    12 carrots, cleaned well, with greens trimmed to 1 inch
    1 tablespoon salt
    1 teaspoon olive oil
    1 tablespoon fresh rosemary, picked from its stem
    1 tablespoon unsalted butter
    fresh black pepper

Bring 1 inch of water to a boil over high heat in the bottom of a pot with a steamer basket sitting in it. Place the carrots butt side down and place a lid on the pot. In a small sauté pan, fry the rosemary by first heating the olive oil over high heat until it begins to smoke. Remove from heat, add the rosemary, salt and butter in that order and use to dress the carrots, which are done after four minutes above the steaming water. Serve immediately.

This recipe first appeared with this article.