Ingredients

• 1 pound baby carrots, trimmed and peeled
• 1 teaspoon toasted caraway seeds
• 2 tablespoons kosher for Passover vinegar
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper to taste

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Instructions

1. Arrange carrots in a steamer and steam over boiling water, covered, until tender, 8 to 10 minutes.
2. While carrots are steaming, in a bowl, whisk together caraway seeds, vinegar, oil, pepper, and salt to taste until dressing is emulsified. Add hot carrots and toss to combine.