Description
This easy boiled carrots recipe shows you how to quickly prepare tender and flavorful carrots by boiling them. Whether sliced, whole, or baby carrots, this method ensures perfectly cooked carrots that can be enjoyed plain or enhanced with butter, honey, or fresh herbs for added flavor. A simple, healthy side dish ready in just minutes.
Ingredients
Scale
Ingredients
- 1 pound carrots (about 3 medium carrots)
- 1 teaspoon salt (plus more for serving)
- 1 tablespoon butter (or oil, optional)
- 1 tablespoon honey (or pure maple syrup, optional)
- Fresh parsley or dill (optional)
Instructions
- Prep the Carrots: Rinse the carrots under cool running water to remove any dirt and debris. Use a vegetable peeler to peel off the outer skin for a clean and smooth texture.
- Cut the Carrots: For sliced carrots, cut them on a bias (angle) into ¼-inch thick slices. If using whole carrots, remove the tops or leave them on based on your preference.
- Boil Water with Salt: Fill a large pot with enough water to fully submerge the carrots. Add 1 teaspoon of salt and bring the water to a rolling boil.
- Cook the Carrots: Carefully add the carrots to the boiling salted water. Boil sliced carrots for 4-6 minutes, baby carrots for 7-8 minutes, and whole carrots for 10-15 minutes. They are done when easily pierced with a fork.
- Drain and Serve: Remove the cooked carrots using a slotted spoon or pour them through a colander to drain the water. Serve warm with optional butter or oil, honey or maple syrup, additional salt, and garnish with fresh parsley or dill if desired.
Notes
- Boiling times vary depending on carrot size and cut; check tenderness with a fork to avoid overcooking.
- Adding butter or oil enhances flavor and provides extra richness.
- Honey or maple syrup adds a touch of natural sweetness if preferred.
- Fresh herbs like parsley or dill offer a fresh, aromatic finish.
- This recipe is easily adaptable for baby carrots or peeled/whole carrots.
