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Steamed carrots with spring onion and chive butter

Name: Steamed carrots with spring onion and chive butter
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: Serves 4-6 as a side
Ingredients: 500g carrots, peeled and finely sliced at an angle (around 2mm thick); 1½ tbsp unsalted butter, softened; 3 spring onions, finely sliced; 10 chives, finely chopped; 3 dill sprigs, finely chopped; ½ tsp poppy seeds; 1 tsp sunflower seeds; 1 tsp pumpkin seeds; ½ tsp linseeds

By: Pollyanna Coupland
Food producer, delicious.

Published: 17 Apr 25
Updated: 17 Apr 25

Steamed carrots with spring onion and chive butter

Take classic steamed carrots to the next level with a flavoured butter and toasted seeds. Here why we love this easy yet elevated side dish…

The butter: Flavoured butters are an easy way to add instant panache and flavour to steamed veg. This punchy spring onion and chive butter complements the sweetness of the carrots.
Quick and easy: Savoury, sweet, buttery and crunchy, this dish comes together in a flash because of the way you slice the carrots. Steam them for 10 minutes for al dente carrots.
Make ahead: The butter and seed mix can be made weeks in advance (freeze the butter and keep the seeds in a jar), so all you have to do on the day is steam some carrots. Easy!

Browse more delicious make-ahead Easter sides.

Easy
April 2025

Test kitchen approved

Serves 4-6 as a side
Prep time 5 min. Cook time 14 min

Take classic steamed carrots to the next level with a flavoured butter and toasted seeds. Here why we love this easy yet elevated side dish…

The butter: Flavoured butters are an easy way to add instant panache and flavour to steamed veg. This punchy spring onion and chive butter complements the sweetness of the carrots.
Quick and easy: Savoury, sweet, buttery and crunchy, this dish comes together in a flash because of the way you slice the carrots. Steam them for 10 minutes for al dente carrots.
Make ahead: The butter and seed mix can be made weeks in advance (freeze the butter and keep the seeds in a jar), so all you have to do on the day is steam some carrots. Easy!

Browse more delicious make-ahead Easter sides.

Nutrition: Per serving (for 6)

Calories: 75kcals
Fat: 4.2g (2.1g saturated)
Protein: 1g
Carbohydrates: 6.6g (6g sugars)
Fibre: 3.6g
Salt: 0.2g

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Ingredients

500g carrots, peeled and finely sliced at an angle (around 2mm thick)
1½ tbsp unsalted butter, softened
3 spring onions, finely sliced
10 chives, finely chopped
3 dill sprigs, finely chopped
½ tsp poppy seeds
1 tsp sunflower seeds
1 tsp pumpkin seeds
½ tsp linseeds

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Method

Set up a steamer basket. Add the sliced carrots and steam for 10 minutes for al dente (still with bite),or 14 minutes if you prefer them softer.
Meanwhile, mix the softened butter with the chopped spring onions, chopped herbs and plenty of salt and pepper.
Toast the seeds in a hot dry pan until they’re popping and turning golden. Toss the hot carrots in a bowl with the butter until well coated. Tip into a warmed serving dish and sprinkle with the toasted seeds.

Recipe from April 2025 Issue

Nutrition

Nutrition: per serving

Calories: 75kcals
Fat: 4.2g (2.1g saturated)
Protein: 1g
Carbohydrates: 6.6g (6g sugars)
Fibre: 3.6g
Salt: 0.2g

delicious. tips

Scale it up: Flavoured butters freeze well, so make a bigger batch if you can. Roll the butter into a log before wrapping and freezing; you can then slice off frozen portions as needed. You can also keep a bigger batch of toasted seeds in an airtight container for up to 2 weeks to sprinkle on salads, cereal, pasta and more.