Rinse carrots under cool water and scrub off any dirt. Peel if desired. Cut into coins, sticks, or julienne strips — whichever you prefer. Key rule: keep all pieces the same size and thickness for even cooking. Thinner julienne strips cook faster; thicker coins take longer.

Add 1 inch of salted water to a saucepan and bring to a full boil over medium-high heat. Arrange carrots in a single layer in the steamer basket. Lower the basket over the boiling water — basket bottom must sit above the waterline. Cover with the lid slightly ajar to vent steam. Reduce heat to medium-low to maintain a steady steam. Steam 6–10 minutes: thin coins or julienne strips done around 6 minutes, thick chunks up to 10 minutes or slightly more. Check the water level during cooking and add hot water down the side of the pan if needed. Check doneness once near the lower end of the range, recover the pot, and continue if not yet tender. Avoid lifting the lid repeatedly.

Test doneness by piercing a carrot piece with a paring knife or cake tester — it should slide in with little resistance while the carrot still holds its shape. If there's noticeable resistance, re-cover and steam another 1 to 2 minutes, then test again. Don't overcook; mushy carrots are the most common steaming mistake. Using a kitchen towel or oven mitt, carefully lift out the hot steamer basket and transfer carrots to a bowl. Season immediately while warm: butter, salt, and pepper is a simple go-to, or try honey and a little olive oil for a light glaze. Fresh dill or parsley works well too. Serve right away — residual heat continues to soften them after removal.