Raw baby carrots can be sweet and crisp and rewarding. But there is more to them. Cooking changes them in most agreeable ways—particularly the fluffy greens. Raw, they are harsh and oily; cooked, they can mellow and soften to become an aromatic complement to the sweet root. Steaming is the best way to maintain the feathery forms and at the same time cook the carrots fully. Dark red mini-carrots seem to be particularly well suited to steaming—both their roots and their leaves.
There can be no strict recipe for such a treatment because the sizes and cultivars vary so. Most important, keep a watchful eye on the babies. Overcooking destroys their special qualities.