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There was one vegetable my Mom could ALWAYS get my sister and I to eat when we were growing up… carrots. (These Instant Pot Glazed Carrots and Slow Cooker Glazed Carrots were some of my favorites!)
But that love for the bright-orange veggie still runs deep, and now I love boiling carrots almost weekly in our house for a quick and easy side!
They taste great as is with a sprinkle of salt and a bit of butter. Or you can pair them with a ton of different herbs and ground spices. (Fresh parsley, dill, and cumin, just to name a few!)
Either way you serve ’em, you’ll be able to have this simple side ready to serve in as little as 10 minutes!
How to Make Boiled Carrots (with photos)
Please see the recipe card below for more detailed ingredient amounts and instructions.
Step 1: Clean and peel the carrots.
Before you start boiling, you will first want to rinse them under cool running water and remove any dirt or debris with a paper towel or dish towel. Then, remove the outer skin by using a vegetable peeler.
Step 2: Cut the carrots into slices.
Cut the carrots at a bias (at an angle) to get ¼”-thick slices. Cutting at an angle gives the carrots a very pretty presentation. Feel free to cut them exactly perpendicular to the long axis of the carrots.
If boiling whole carrots or baby carrots, you can skip this step. For whole carrots, cut and remove the green tops from the carrots or leave them on if you’d prefer.
Step 3: Boil the carrots until fork tender.
Bring a large pot of salted water to a boil. (You’ll want about 1-2 teaspoons, depending on how many carrots you’re boiling.) Make sure the water level is high enough so the carrots are completely submerged.
Add sliced carrots to the pot of water and bring the water back to a boil over high heat.
Boil sliced carrots for 4-6 minutes, baby carrots for 7-8 minutes, and whole carrots for 10-15 minutes. Carrots will be done boiling when they are fork tender.
Step 4: Drain in a colander.
Remove carrots from the pot of hot water with either a slotted spoon or drain them in a colander in the sink. It’s important that you remove as much of the water as you can from the surface of the carrots so they are not soggy when served.
Variations to Try
Carrots are packed with SO much flavor and do not need much when it comes to additional seasonings before serving. But if you want to give them a little pizzazz, try some of these delicious additions:
- A drizzle of oil or melted butter and a sprinkle of salt works wonders to bring out their natural flavor.
- Fresh herbs like dill, parsley, thyme, cilantro, chives and green onions also pair exceptionally well with boiled carrots.
- Add sweeteners such as pure maple syrup, honey, brown sugar, and coconut sugar.
- Ground spices also go great with boiled carrots like cinnamon, nutmeg, cumin, paprika, and coriander.
- Seasoning blends like Italian seasoning, Greek seasoning, Cajun seasoning, or even Taco seasoning will also give them a fun twist!
Prep Ahead and Storage Tips
- To Prep Ahead: Slice and peel carrots and store in the refrigerator for up to 3 days.
- To Store: Place boiled carrots in a food storage container store in the refrigerator for up to 3-4 days. You can also freeze leftovers for up to 3-4 months. Thaw and eat as a side dish or add it to soups and stews.
- To Reheat: Add leftovers to a large skillet over medium heat and cook for 3-4 minutes or until heated through.
What to Serve with Boiled Carrots?
Boiled carrots taste great with SO many main dishes. Here are some of our favorites that we like to make in our house:
Honey Mustard Chicken, Basil & Lemon Baked Salmon, and Lemon Chicken Piccata are some main dish ideas to go along with these boiled carrots.
Of course, you can choose other options like Honey Balsamic Chicken, Lemon & Dill Salmon, and Bacon Wrapped Scallops.
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Easy Boiled Carrots Recipe
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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
- Rinse carrots under cool running water and remove any remaining dirt and debris with a paper towel or dish towel. Peel the outer skin from the carrots by using a vegetable peeler.1 pound carrots
- For sliced carrots: Cut the carrots at a bias (at an angle) to get ¼”-thick slices.For whole carrots: Cut and remove the tops from the carrots or leave them on if you'd prefer.
- Add salt to a large pot of water and bring to a boil. Make sure you have enough water so the carrots are completely submerged.1 teaspoon salt
- Once boiling, carefully add the carrots to the pot of water and bring the water back to a boil. Boil sliced carrots for 4-6 minutes, baby carrots for 7-8 minutes, and whole carrots for 10-15 minutes. Carrots are done when they pierce easily with a fork.
- Remove carrots from the pot of hot water with either a slotted spoon or drain in a colander in the sink. Serve with butter or oil, sweetener, if using, and additional salt, to taste.1 tablespoon butter, Fresh parsley or dill
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Notes
- Carrot Size Matters: Smaller carrot pieces cook faster, while larger chunks or whole carrots may need an extra minute or two. Aim for uniform sizes for even cooking.
- Don’t Overcook: Boil just until fork-tender to prevent mushy carrots. Start checking at the 4-minute mark.
- Quick Cooling Tip: If not serving immediately, drain and rinse carrots under cold water to stop the cooking process and maintain their bright color.
- Make It Ahead: Cooked carrots can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet with a bit of butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Carrot Recipes
You can prepare carrots in SO many ways. Try any of these side dish recipes next time you’re craving this root veggie.
Crockpot Glazed Carrots and Instant Pot Brown Sugar Carrots are super easy recipes.
Or, try Air Fryer Carrots or Honey Roasted Carrots.
These Quick Pickled Carrots are the perfect addition to so many dishes, as well.
Fantastic sliced carrots. Put in soup. Especially easy for a senior like me.
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
At lady, a cooking site that gives a simple answer to a simple question. Thank you.
Another of my bugbears is when a site only gives either Centigrade or Fahrenheit amd half the world needs to convert it. Why not ALWAYS give both?
Good luck from a good home cook, MOT a chef.
David Taylor in Spain
Aw thanks, David! So happy you found it helpful 🙂 But yes, noted about the Centigrade/Fahrenheit! Thanks so much for taking the time to leave a comment!
What a great way to cook carrots!! Normally I use them in a pot roast, but cut on the bias and boiled was delicious, especially with a little honey.
Yay! So happy to hear you enjoyed the recipe, Shirley! It’s one of my favorites. Thanks so much for taking the time to leave a comment and rating!
IF YOU DON’T HAVE AN INSTAPOT FOR GLAZED CARROTS WHAT ELSE CAN YOU USE🤔
Hi Cheryl, you can try these Slow Cooker Glazed Carrots (https://www.evolvingtable.com/slow-cooker-honey-glazed-carrots/)
Thank you! For allowing me to change amount of servings. I always have different amounts of people from 2- 100 or more. This saves me sooo much time and worry. Because of this I will subscribe and use this feature always!
Thank you again,
Laura Dietrich
Yay! So happy to hear you enjoyed the recipe, Laura! I’m glad you enjoy that feature.