Steamed carrots are ideal as a side dish with meat, but they can also be served to young children just starting off on table food. Ideally, you want steamed carrots to retain their shape when cooking, but mush easily when mashed or chewed. If you overcook carrots they will become water logged, making them too mushy; if you undercook them they will still be crisp.
Put your steamer basket in your pot. Fill your pot with 1 to 2 inches of water. Make sure the water doesn't touch the bottom of the steamer basket.
Put your pot on the stove and set your burner to medium-high. Allow the water in the pot to come to a rolling boil.
Peel your carrots with a vegetable peeler and cut them into quarters with a paring knife.
Add the peeled and quartered carrots to the steamer basket in your pot. Cover the pot with a lid and continue to cook over medium-high heat for 6 to 8 minutes. Carrots should be easily pierced with a fork.
Remove your pot from heat. Allow the pot to cool for 5 minutes before serving.