You may know carrots, but do you love ’em? Read on to learn five easy techniques for cooking carrots that elevate this classic vegetable from basic to best-in-show with just a few simple seasonings.
Jump to:
If you’re of a certain age, then like me, you may remember when carrots took center stage as a “healthy snack.” Baby carrots stepped on the scene in the mid-to-late 1980s and everyone became smitten by these polished, cute nuggets that both kids and women forever on diets could nosh on.
I only speak from personal experience but I honestly always resented that. I never really liked raw carrots, so I definitely never liked baby carrots. Cooked carrots weren’t a tantrum-worthy adversary at dinnertime, but as more and more baby carrots appeared (Now in easy to pack individual-sized bags with hummus and lots of wasteful plastic!), real, whole, dusty-ass, ripped-from-the-earth carrots seemed to fall by the wayside.
I didn’t even start thinking about carrots (much less cooking them) again until I had my first kid and wondered “Oh, sh*t. What do I feed this small human child that won’t kill him or stunt his growth or make him grow up to be someone who grunts at the gym? Carrots? Kids eat carrots, right? Those seem healthy and innocuous.”
As I dug more into whole and natural foods to ensure my growing family (including myself) was being taken care of from the inside out, I experimented with and reintroduced lots of foods I didn’t think I’d bother with ever again. I still consider carrots just “not tantrum-worthy,” but my family actually loves them so I make them often. And so far, none of my boys are the kind of guy who wears the band shirt to the concert, if you know what I mean… So, thank you, carrots.
Carrot Benefits
If you immediately thought “Aren’t carrots good for your eyes?”, then *ding ding ding* you’re a winner. Carrots have long been considered (even before baby carrots) one of nature’s finest health foods.
Though they come in a variety of colors (yellow, white, purple) they’re obviously best known in their bright orange hue which signals copious amounts of the presence of everyone’s favorite antioxidant beta carotene, which, as it so happens, is excellent for eye health. (In case you’re wondering, yes, it sure does get its name from the Latin “carota,” cause carrots have so damn much of the stuff. That’s how healthy they are.)
FUN FACT: Did you know beta carotene absorption increases significantly if your carrots are cooked?
Like all other veggies, they’re loaded with other vitamins and nutrients including B6, K, potassium and biotin (great for healthy skin, hair and nails.) Plus, they’re low in calories and have no fat content.
While carrots are middling on the carbs (I.e. don’t regularly snack on them if you’re on a ketogenic diet), they are low on the glycemic index and do have a higher percentage of fiber than other starchy vegetables.
In other good carrot cooking news, they make an excellent lower-carb substitute for yams or sweet potatoes, and they bring flavor and texture to other low carb dishes that call for a variety of veggies, without impacting blood sugar. Plus, they’re extremely cost-effective and store very easily, lasting up to 6 months in a root cellar or other cool, dark environment.
How to Cut Carrots at an Angle
An oblique (aka “angled”) cut is best for cooking carrots for a number of reasons.
- First, this cut creates more surface area, which means more delicious coating, seasoning, and/or caramelization in each tender bite.
- It’s also a handy way to ensure that most slices will be roughly the same size and thickness for even cooking.
- And lastly, though it’s something I don’t talk about often, it just makes the dish prettier. I don’t care so much about it at home, but it definitely saves face at family gatherings and potlucks.
- Trim 1/2″ from each end, then remove the woody skin using a vegetable peeler.
- Make angled cuts along the length of the carrot using a sharp chef’s knife.
TIP: slice the carrots thinner (about 1/4″) for stovetop cooking and thicker (about 1/2″) for oven preparations.
Roasted Carrots
No surprises here. Like most other vegetables – and certainly most starchy vegetables – carrots take to roasting like a duck to water. Thanks to this hands-off preparation, slight caramelization enhances the carrots’ sweet, earthy flavor, and they develop tender, buttery flesh. What’s not to love?
- Toss sliced carrots with olive oil, salt, and pepper.
- Arrange them on a parchment lined baking sheet, leaving a bit of space between each carrot – the space allows the steam can escape, ensuring caramelized edges.
- Roast in a 425°F oven for 20-25 minutes, flipping once halfway through.
- Garnish and serve immediately.
Seasonings for Roasted Carrots
- SPICY: Add 1/2 tsp cumin and 1/2 tsp chili powder along with the salt and pepper before roasting; garnish with lime juice and cilantro
- SWEET: Add 1/2 tsp ginger, 1/2 tsp cinnamon and 1/4 tsp nutmeg along with the salt and pepper for a sweet and savory bite.
- MEDITERRANEAN: Add 1/2 tsp dried thyme and 1/2 tsp dried oregano with the salt and pepper; garnish with fresh chopped basil.
- ITALIAN: Add 1 tsp Italian seasoning with the salt and pepper; drizzle with pesto sauce.
Sauteed Carrots
If you need a no-muss-no-fuss side dish, skip the steam and go for the sauté. (Ugh. Can you even not think of bad cafeteria food when you think steamed carrots?) Sautéed carrots, on the other hand, absolutely turn out a better taste and texture, and are just as fast, easy, and convenient. No excuses!
- Combine sliced carrots with water and a pinch of salt in a 10″ skillet.
- Heat on high until simmering, then cover, reduce the heat to medium and simmer 6-7 minutes.
- Remove the lid – most of the water should be absorbed. Add a bit of olive oil and sauté the carrots – stirring frequently – until any remaining water has completely evaporated and the carrots are slightly browned and tender.
- Season, garnish, and serve immediately.
Glazed Carrots
These soft and tender carrots with a sweet and savory honey butter glaze are always a crowd pleaser – quick, economical, and delish! They’re super easy to make but do be patient – a vigorous boil in the last five minutes is when the glaze really comes together.
- Whisk water and cornstarch until smooth, then combine with sliced carrots in 2-quart saucepot. Add the butter, honey, and salt.
- Bring the liquid to a simmer.
- Once the butter is completely melted, adjust the heat to maintain a simmer for 15 minutes. Stir occasionally.
- Increase the heat to high and boil 5-6 minutes more until glaze thickens.
- Season to taste and serve immediately.
Glazed Carrots Variations
- GRAIN FREE: Use arrowroot powder in place of cornstarch for a grain-free recipe.
- VEGAN: Use vegan butter and substitute maple syrup for honey.
- BROWN SUGAR: Use brown sugar in place of all or part of the honey or maple syrup. Use 2 tbsp brown sugar in place of the honey, or use 1 tbsp brown sugar and 1 tbsp honey (or maple syrup) for a more deeply caramelized flavor. I found straight brown sugar too sweet for my taste, but half and half was just sweet enough.
- SEASON: For an additional layer of seasoning, add 1 tsp finely grated garlic or ginger (or both!).
Grilled Carrots
Here’s a fun one! For some of us in more-temperamental, less-temperate climes grilling isn’t an option year-round, but when it is this is a great way to serve carrots. The earthiness and smokiness and char go together beautifully, and makes for easier serving at backyard cookouts. Reach for smaller carrots, no thicker than 3/4″ in diameter (or slice larger carrots in half lengthwise).
- Trim the ends, and peel if desired (or scrub clean). Place in a dish and rub olive oil and spices into the carrots until well coated.
- Heat a gas grill to medium high or prepare a charcoal grill for indirect heat.
- Place the carrots over direct heat in a single layer. Turn after 2 minutes and continue grilling and turning until all sides are lightly charred.
- Move the carrots to the cool/indirect heat side of the grill. Close the lid and grill until carrots are fork tender, 3-5 minutes depending on thickness.
- Remove from heat and serve immediately.
Baked Carrots
So, this is more of a “recipe” than a “method,” but it’s also the carrot dish that I will fight people to get to at holiday meals. These babies are coated in honey-butter, which infuses into the carrots, which are roasted in a casserole dish instead of on a sheet pan for maximum flavor density, which, then, caramelizes in the oven. Magical. Plus, absurdly easy to make – simply slice, coat, roast, and toss.
- Melt butter, then combine with honey, cinnamon, and allspice.
- Combine the sliced carrots and honey butter in a casserole dish that’s been lightly misted with cooking spray. Toss until the carrots are evenly coated.
- Roast at 450°F for 35-40 minutes, tossing every 10-15 minutes.
- Serve immediately with a sprinkle of fresh parsley.
Baked Carrots Variations
- VEGAN: Use vegan butter and substitue maple syrup for honey.
- BROWN SUGAR: Use brown sugar in place of all or part of the honey or maple syrup. Use 2 tbsp brown sugar in place of the honey, or use 1 tbsp brown sugar and 1 tbsp honey (or maple syrup) for a more deeply caramelized flavor. .
- SEASON: For an additional layer of seasoning, add 1 tsp finely grated garlic or ginger (or both!).
More Ways to Enjoy Carrots!
- Honey Roasted Carrots
- Cumin Roasted Carrots with Carrot Top Pesto
- Ginger Carrot Soup
- Carrot Apple Soup
- Mom’s Best Carrot Cake
- Raw Carrot Salad
- Carrot Orange Ginger Juice
Do you love carrots as much as I do? Leave me a comment and tell me your favorite way to cook them!
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
How to Cook Carrots (5 Ways!)
Print Recipe Rate this Recipe Pin RecipeIngredients
Roasted Carrots
- 1 lb carrots (7-8 medium carrots), peeled and sliced into 1/2" coins
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- chopped fresh parsley, to taste
Sautéed Carrots
- 1 lb carrots (7-8 medium carrots), peeled and sliced into 1/4" coins
- 3 tbsp water
- 1 tbsp olive oil
- kosher salt, to taste
- ground pepper, to taste
- chopped fresh parsley, to taste
Glazed Carrots
- 1 lb carrots (7-8 medium carrots), peeled and sliced into 1/2" coins
- 1 c water or broth
- 1/2 tsp cornstarch
- 2 tbsp unsalted butter
- 2 tbsp honey
- kosher salt, to taste
- ground pepper, to taste
- chopped fresh parsley, to taste
Grilled Carrots
- 1 lb small carrots, diameter not to exceed 1/2"
- 2 tbsp olive oil
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- pesto sauce, to taste
Baked Carrots
- 1 lb carrots (7-8 medium carrots), peeled and sliced into 1/2" coins
- 1 tbsp unsalted butter
- 3 tbsp honey
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- chopped fresh parsley, to taste
Instructions
Roasted Carrots
- Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Toss the carrots with the olive oil, salt, and pepper. Transfer seasoned carrots to the prepared baking sheet. Arrange in an even layer, leaving a bit of space between each carrot.
- Transfer to the oven and roast the carrots for 20-25 minutes, flipping once halfway through. The carrots are ready when the edges are caramelized and you can easily insert the tip of a paring knife into the center of a carrot and meet little resistance.
- Garnish with chopped parsley (or other seasonings to taste, see notes), and serve immediately.
Sautéed Carrots
- Place the carrots, water, and a pinch of salt into a 10" skillet.
- Heat over a high flame until the water comes to a simmer. Cover the skillet and reduce the heat to medium. Simmer 6-7 minutes, or until the carrots are just barely bite tender.
- Remove the lid and add the olive oil. Sautee, stirring frequently, until the water has evaporated and the carrots are slightly browned and tender.
- Season with additional salt and pepper to taste, garnish with fresh parsley, and serve immediately.
Glazed Carrots
- Place the carrots into a 2-quart saucepot. Combine the water (or broth) and cornstarch in a measuring cup or jar; whisk until smooth, then pour over the carrots.
- Add the butter, honey, and ½ tsp kosher salt. Turn the flame to high and bring the liquid to a simmer, tossing occasionally to help the butter and honey melt into the water. Adjust the heat to maintain a simmer and cook, stirring occasionally, for 15 minutes, or until the carrots are tender; you should be able to insert the tip of a paring knife into the center of a carrot and meet little resistance.
- Increase the heat to high and boil 5-6 minutes more, or until the glaze is thick and shiny.
- Stir in the parsley, then taste for seasoning and add salt or pepper to taste. Serve immediately.
Grilled Carrots
- Trim the ends, and peel if desired (or scrub clean).
- Lay the carrots into a shallow casserole dish. Drizzle with the olive oil and sprinkle with the italian seasoning, salt, and garlic powder. Rub the oil and spices into the carrots until well coated.
- Heat a gas grill to medium high or prepare a charcoal grill for indirect heat.
- Place the carrots over the flame (or hot coals) in a single layer. Grill 2 minutes, then turn. Continue grilling and turning until all sides are lightly charred.
- Move the carrots to the cool/indirect heat side of the grill. Close the lid and grill until carrots are fork tender, 3-5 minutes depending on thickness.
- Remove from heat and serve immediately with pesto sauce.
Baked Carrots
- Position a rack in the upper third of the oven, and heat to 450°F. Spray a 9” x 13” casserole dish with cooking spray.
- Place the butter into a 1-cup measuring cup or small bowl and microwave for 30 seconds, or until melted. Add the honey, cinnamon, and allspice and whisk until thoroughly combined.
- Place the carrots into the casserole dish, add the honey butter, and toss until evenly coated. Distribute into an even layer, then season with salt.
- Roast the carrots for 35-40 minutes, tossing every 10-15 minutes, until soft and caramelized. The carrots will look watery the first 20 minutes – that’s perfectly normal! The moisture will cook off and then the carrots will caramelize. Sprinkle the carrots with parsley and serve immediately.
Notes
- SPICY: Add 1/2 tsp cumin and 1/2 tsp chili powder along with the salt and pepper before roasting; garnish with lime juice and cilantro
- SWEET: Add 1/2 tsp ginger, 1/2 tsp cinnamon and 1/4 tsp nutmeg along with the salt and pepper for a sweet and savory bite.
- MEDITERRANEAN: Add 1/2 tsp dried thyme and 1/2 tsp dried oregano with the salt and pepper; garnish with fresh chopped basil.
- ITALIAN: Add 1 tsp Italian seasoning with the salt and pepper; drizzle with pesto sauce.
- GRAIN FREE: Use arrowroot powder in place of cornstarch for a grain-free recipe.
- VEGAN: Use vegan butter and substitute maple syrup for honey.
- BROWN SUGAR: Use brown sugar in place of all or part of the honey or maple syrup. Use 2 tbsp brown sugar in place of the honey, or use 1 tbsp brown sugar and 1 tbsp honey (or maple syrup) for a more deeply caramelized flavor. I found straight brown sugar too sweet for my taste, but half and half was just sweet enough.
- SEASON: For an additional layer of seasoning, add 1 tsp finely grated garlic or ginger (or both!).
- VEGAN: Use vegan butter and substitue maple syrup for honey.
- BROWN SUGAR: Use brown sugar in place of all or part of the honey or maple syrup. Use 2 tbsp brown sugar in place of the honey, or use 1 tbsp brown sugar and 1 tbsp honey (or maple syrup) for a more deeply caramelized flavor. .
- SEASON: For an additional layer of seasoning, add 1 tsp finely grated garlic or ginger (or both!).
Leave a Reply