Plus, they are inexpensive and store well, lasting up to a month if kept refrigerated.
Here are a few of our favorite ways to cook the go-with-almost-anything vegetable.
For four servings, start with 1 pound of fresh carrots.
Credit:BHG / Crystal Hughes
Step 1:Wash carrotsthoroughly under cool running water.
Step 2:Scrub or peel the carrots using a vegetable peeler.
Trim the stem and root ends.
Credit:BHG / Crystal Hughes
(Note that 1 pound makes about 212 cups of slices or strips.)
To save time, start with packaged peeled baby-cut carrots.
There’s no prep needed.
Credit:BHG / Crystal Hughes
Simply measure 312 cups of packaged peeled baby carrots for four servings.
Each method below shows you how to cook baby carrots, including the correct timings for these little gems.
Trim stems to 1 inch and scrub stems thoroughly.
Credit: Andy Lyons
Here’s how to successfully do both.
Try boiling carrots in thisglazed carrots with pistachios recipe.
This method also helps the carrots retain their nutrients and bright color.
Credit:BHG / Crystal Hughes
Step 1:Place a steamer basket in a saucepan.
Add water to just below the bottom of the basket.
Step 2:Bring water to boiling.
Credit:BHG / Crystal Hughes
Add 1 pound of prepped carrots to the steamer basket.
Cover and reduce heat.
Step 3:Cook the carrots until crisp-tender.
It’s quick and you’re free to save valuable oven space while dinner cooks.
Step 2:Microwave, covered, on 100% power (high) until crisp-tender, stirring once.
The caramelized flavors make the vegetables taste like a treat that even picky eaters will enjoy.
Arrange cut carrots or baby carrots on a large baking sheet or shallow baking pan.
Step 3:If directed by your recipe, cover the pan with foil.
How long to cook carrots in the oven: Bake in a 425F oven for 25-30 minutes.
Remove foil if covered; stir carrots.
Bake, uncovered, 5-10 minutes more or until carrots are tender.
Step 2:Cover and cook on low for 5-6 hours or on high 212 to 3 hours.
Step 3:If using low heat, turn to high.
In a small bowl, stir together 12 cup apple juice or cider, 1 Tbsp.
cornstarch, and 14 to 12 tsp.
ground cinnamon or 12 tsp.
Cover and cook for 45 minutes more or until thickened and bubbly.
Sprinkle withsnipped fresh chivesbefore serving.
Other Techniques and Ways to Cook Carrots
Want more options?
Try this easy recipe forAir-Fried Balsamic Glazed Carrots.
Or, make asimple side of carrotsin your Instant Pot.
Another technique for cooking tender (but not mushy) carrots involves a butter bath.
Halve your carrots lengthwise, and add butter and water to the baking sheet.
Cover the baking sheet before popping it in the oven.
Your carrots will steam in the butter bath and become tender.
At that point, remove the parchment and continue to roast.
What Next?Make some of your favorite mains aone-dish mealby adding prepped carrots to yourpot roastorroast chicken.
Store the cooked carrots in the fridge in an air-tight container for up to four days.
Or, freeze the carrots for up to 10 months.
University of IllinoisUrbana-Champaign, Extension.
Butter-Roasted Carrots with Local Honey.
Fruit and Vegetable Guide Series: Carrots.
