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Boiled carrots are served in a white bowl.
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How to Boil Carrots

Learn How to Boil Sliced and Whole Carrots that come out perfectly soft, tender, and full of their own naturally sweet flavor!  Once boiled, you can then serve this easy side dish with fresh parsley, dill, or chives and a drizzle of oil for a quick weeknight dinner or special holiday occasion!  And with only four healthy ingredients, this recipe is completely gluten-free, dairy-free, vegetarian, vegan, Whole30, and Paleo approved!

Course Side Dish, sides
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 79 kcal
London Brazil

Ingredients

  • 1 lb. whole carrots about 3 medium-sized carrots
  • 1 Tbsp. oil or butter
  • ¼-½ tsp. salt to taste
  • Fresh parsley or dill optional

Instructions

  1. Rinse carrots under running water.  Remove any remaining dirt and debris with a paper towel or dish towel.

  2. Peel the outer skin from the carrots by using a vegetable peeler.

  3. For sliced carrots: Cut the carrots at a bias (at an angle) to get ¼”-thick slices.

  4. For whole carrots: Cut and remove the tops from the carrots or leave them on if you'd prefer.

  5. Bring a large pot of water to a boil.  Make sure you have enough water so the carrots are completely submerged.


  6. Add sliced carrots to the pot of water and bring the water back to a boil.


  7. Boil sliced carrots for 4-5 minutes, baby carrots for 6-7 minutes, and whole carrots for 10-15 minutes.  This time will vary slightly depending on the thickness of the carrots.


  8. Carrots will be done boiling when they are fork tender.

  9. Remove carrots from the pot of hot water with either a slotted spoon or drain them in a colander in the sink.

Recipe Notes

Pro Tips:

  • Peel the carrots before boiling them to remove any bitter taste.
  • Cut carrots at a bias, at an angle, to make them look more elegant for a special occasion.
  • Add on fresh herbs, ground spices, and even extra sweetener to up-level the flavor game!

Seasoning Options:

  • Fresh herbs pair exceptionally well with boiled carrots: dill, parsley, thyme, cilantro, chives and green onions.
  • You can also add any one of these sweeteners to boiled carrots just before serving: pure maple syrup, honey, brown sugar, and coconut sugar.
  • Many different ground spices also pair wonderfully with boiled carrots: cinnamon, nutmeg, cumin, paprika, and coriander.
Nutrition Facts
How to Boil Carrots
Amount Per Serving
Calories 79 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 198mg9%
Potassium 363mg10%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 1g2%
Vitamin A 18944IU379%
Vitamin C 7mg8%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.