Ingredients
Kosher salt
2 pounds rainbow carrots, peeled and trimmed, halved or quartered if large
Extra-virgin olive oil, lemon wedges, and flaky sea salt, such as Jacobsen, for serving
Preparation
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, reduce heat to medium-low, and cook, shaking pan occasionally, until crisp-tender, 4 to 6 minutes. Drain; transfer to a platter. Drizzle with oil, squeeze with lemon, season generously with flaky salt, and serve.
