Begin by washing and peeling 4–5 fresh carrots to remove any dirt and the outer skin. Using a vegetable peeler or spiralizer, create thin ribbons of carrots and place them in a bowl.

Fill a large pot with about an inch of water and bring it to a boil over medium-high heat. Set a steamer basket or colander over the pot, ensuring it doesn’t touch the water.

Carefully add the carrot ribbons to the steamer basket, cover the pot with a lid and steam for about 3 minutes, checking for doneness halfway through.

Melt 2 tablespoons of ghee in a small saucepan over low heat. Once melted, add 1-2 tablespoons of freshly chopped rosemary, stirring to release the herb’s aroma.

Transfer the tender carrot ribbons to a mixing bowl. Drizzle the melted rosemary butter over the ribbons, tossing gently to coat. Season with sea salt and garnish with fresh parsley if desired. Serve immediately.