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Bowl of carrot ribbons with rosemary butter

Carrot Ribbons in Rosemary Butter Sauce

  • Author: Chelsea Joy
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 2 servings 1x
  • Category: Side dish
  • Method: steamed
  • Cuisine: American
  • Diet: Gluten Free


You don't need a spiralizer to make these lovely carrot ribbons with rosemary butter! This recipe is paleo, AIP, vegetarian, and Whole30 friendly.


  • 3-4 large, straight carrots (to make about 2 cups of carrot ribbons)
  • 1 Tbsp ghee or butter
  • 1/2 tsp fresh rosemary, minced (or ¼ tsp dried rosemary, crushed)
  • 1/2 tsp fresh parsley, minced (or ¼ tsp dried parsley flakes)
  • 1/4 tsp salt


  1. Thoroughly wash carrots. Lay one carrot flat on a counter or cutting board. Using a vegetable peeler, peel along the length of the carrot to create a ribbon. Repeat the process, rotating the carrot as necessary, until the carrot is too thin to peel. Repeat with the other carrots until you end up with about 2 heaping cups of carrot ribbons. (If you end up with extra ribbons...they make an excellent salad!)
  2. Fill a saucepan with 1 inch of water. Bring to a boil. Place carrot ribbons in a steamer basket (or metal colander) and place in the saucepan. Cover and steam for 3 minutes or until crisp-tender. Since the ribbons are so thin, it doesn't take long to steam them! If they steam for too long, you'll end up with carrot mash. If you spiralize the carrots, the steam time will increase since the noodles are thicker.
  3. Meanwhile, in a small bowl, combine the remaining ingredients. Add steamed carrots and toss to coat. Serve immediately.

Keywords: Carrot ribbons, carrots, rosemary butter, gluten free, whole30, paleo, vegetarian