Begin by washing and peeling your carrots to remove any dirt. Using a vegetable peeler or spiralizer, carefully create thin ribbons or fettuccini-style noodles from the carrots. Aim for uniform thickness to ensure even cooking. Set the prepared carrot ribbons aside as you get ready to steam them.

In a pot, bring a couple of inches of water to a rolling boil over medium-high heat. Place your carrot ribbons in a steamer basket and position it over the boiling water. Cover the pot and steam the ribbons for approximately 3 minutes, gently tossing them halfway through.

While the carrot ribbons are steaming, melt butter in a small saucepan over low heat. Once melted, remove from heat and stir in freshly chopped rosemary and a pinch of sea salt. Immediately toss the warm carrot ribbons in this fragrant rosemary butter sauce.

Carefully transfer the beautifully glazed carrot ribbons to a serving dish. If desired, garnish with additional fresh parsley or rosemary for extra flair. Serve warm as a stunning side dish.