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!
Rinse carrots under running water. 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.
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.
Bring a large pot of water to a boil. Make sure you have enough water so the carrots are completely submerged.
Add sliced carrots to the pot of water and bring the water back to a boil.
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.
Carrots will be done boiling when they are fork tender.