Carrots are a staple of any healthy diet.
Boiling them is a simple preparation for a healthy and great side dish.
Boiling carrots allows them to keep their natural sweetness; it is one of my favorite ways to cook them.
TABLE OF CONTENTS
- Step Instructions + Tips
- How To Season Boiled Carrots
- Boiled carrots recipe card (printable)
What We Need: Ingredients List
Carrots: Choose those that are firm, bright orange and free from any blemishes or soft spots.
If you prefer you can also use baby carrots, but the cooking time will change.
Olive oil: Seasoning them with oil is one of the healthiest methods, it gives nice taste to boiled carrots.
Below are lots of ideas on how best to season carrots.
Salt and black pepper: To taste.
Thyme: A herb that is perfect for seasoning carrots.
Also try it with basil or rosemary.
How To Cook Carrots
Begin by giving them a good wash, then remove the green tops and peel them if desired.
Cut the raw carrots into rounds with a sharp knife. I cut them into half inch thick rounds.
You can also boil whole carrots, but I prefer to cut them first for faster cooking.
You can cook carrots in different ways:
- Boiled carrots recipe: To boil carrots, start by filling a large pot with enough water to fully cover the carrots.
Add a pinch of salt to the water. Bring water to the boil over medium-high heat.
Reduce heat to a gentle boil and cook for 5-7 minutes once the carrots are added.
You can test their readiness by inserting a fork into the thickest part of the carrot.
If it goes in smoothly, they’re done!
To stop the cooking run them under cold water.
- Microwave Carrots: Put the carrots in a microwave-safe bowl with two tablespoons of water.
Cover with the lid and cook at maximum power for 3-4 minutes.
At this point, stir and cook again for another 3 minutes at maximum power.
- Steam carrots: Place a high-sided pot filled halfway with water on the stove and bring to the boil.
Meanwhile, wash, peel and chop the carrots.
Place the steamer basket in the pot, without letting it touch the boiling water.
Arrange the carrots on the basket, cover with the lid and cook for about 10 minutes for a crispy result.
If you prefer softer carrots cook a few minutes more.
Tips For The Best Results
- Make sure to keep a close eye on the carrots and check them with a fork for readiness.
You want carrots that are fork tender and not overcooked.
- Cooking times may vary depending on the size with which you cut the carrots – large pieces will talke longer to cook.
- Use high-quality fresh carrots.
- Cut to a similar size.
- Drain the carrots immediately.
My advice is to run them under cold water to stop the cooking.
How To Season Boiled Carrots
Carrots are a versatile vegetable that pairs well with a variety of seasonings and ingredients.
Here are some ideas to season the cooking carrots.
- Olive oil , thyme salt and pepper.
- Butter and honey to give the carrots a nice and sweet flavor.
Drizzle melted butter and honey syrup over the carrots for a sweet and savory combination.
Use unsalted butter for this because we already put salt in the water.
- Garlic and herbs.
Sauté minced garlic in olive oil and toss with fresh herbs like thyme, rosemary, or parsley for a lot of flavor.
- Drizzle balsamic glaze over the carrots for a tangy and sweet taste.
- Mix together your favorite spices, such as cumin, paprika, or chili powder, and sprinkle over the boiled carrots for a warm and spicy kick.
How To Serve Boiled Carrots
When it comes to serving boiled carrots, there are a so many of options to choose from.
They are a healthy side dish for main dish such as these chicken cutlets or these chicken bites, but their flavor also goes great with pork, I love to serve with this pork chops or this double smoked ham.
You can also serve the carrot with other vegetables such as sweet potatoes or brussels sprouts.
Also perfect as a quick and healthy snack.
How To Store
Fridge: The best way to store boiled carrots is in an airtight container in the fridge.
You can reheat them in the microwave for 1-2 minutes, but I assure you they are delicious even cold.
They should last up to four days.
Freezer: You can freeze leftovers for up to 3-4 months.
FAQ’s – Commonly Asked Questions about Boiling Carrots
Yes. Carrots are a root vegetable rich in nutrients and properties. They are an excellent source of beta carotene, which is used by the body to produce vitamin A, important for vision, the immune system, growth and development;
They are also rich in potassium, an essential mineral important for blood pressure regulation; and
vitamin K1 which is important for the blood clotting process and bone health.
Yes, they are also good for you when cooked. Unlike many vegetables, carrots both raw and cooked offer the body multiple nutritional properties. If we want to best absorb the beta-carotene, found in carrots, we can consume them cooked and seasoned with a drizzle of oil. In fact, the body assimilates it better after a short cooking time.
It typically takes 5-7 minutes to boil carrots, depending on the size of the pieces and the desired level of tenderness. Be sure to check them frequently to avoid overcooking.
It’s up to you! If you prefer the texture and taste of peeled carrots, go for it. But if you don’t mind a little extra fiber in your boiled carrots, leave the skin on for added nutrition.
Absolutely! Carrots are a great canvas for a variety of flavors. Consider adding herbs like rosemary or bay leaves to the water for added depth of flavor.
How to Boil Carrots: A Simple and Delicious Recipe
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- 4 medium carrots
- 2 tablespoons olive oil
- 1/2 tablespoon fresh thyme
- Black pepper.
- Wash the carrots with water, remove the ends and peel them. Cut the carrots into rounds about 1/2 inch.
- In a pot, bring water to a boil, the water should be just enough to cover the entire volume of carrots.
- Salt the water with half a teaspoon of salt for every liter of water used, and add the sliced carrots and lower the heat.
- Cook for 5-7 minutes or until the carrots are tender but still slightly firm. Be careful not to overcook them, as they will become mushy and lose their nutritional value.
- Once done, drain the water and cool the carrots under cold waterand
- Transfer the carrots to a serving dish. Add a pinch black pepper and thyme to taste, and a drizzle of olive oil. Mix well and serve.
Amount Per Serving: Calories: 155Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 345mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 1g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.