Steamed Carrots with Lemon and Dill
2 lbs. California Organic Farms Organic Rainbow Carrots, peeled and trimmed, halved if large
2 tbsp. Stew Leonard’s Extra Virgin Olive Oil
2 Dill Fronds, coarsely chopped
In a large straight-sided skillet, bring 1/2-inch water to a boil. Season with kosher salt. Working in batches, add carrots in a single layer. Cover and reduce heat to medium-low. Cook, shaking pan occasionally, until crisp-tender, about 4-6 minutes. Drain and transfer to a platter. Drizzle with olive oil, squeeze with lemon, and sprinkle lightly with salt and the fresh dill.