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Learn how to cook perfect boiled carrots in just 5 minutes with this simple stovetop method. These tender, buttery carrots make an easy, healthy side dish for any meal.
Boiled vegetables don’t have a reputation for being the tastiest of all side dishes. But guess what: these perfect boiled carrots taste tender and savory sweet. If you boil them just the right amount of time, they’re not mushy at all and they’re a side dish my family absolutely loves!
These buttery carrots are seasoned to perfection simply with butter and chives. Here I’ll show you how long to boil carrots and how to add just the right seasoning to make a healthy and easy side dish.
How to Boil Carrots: Step by Step
The exact timing of how long to boil carrots depends on how thick you slice your carrots. For 1/4-inch thick slices, you’ll need 4 to 5 minutes for crisp-tender results. If you like softer carrots, add another minute or two. The key is tasting as you go.
Here’s my process:
- Peel and slice on the bias (diagonal): This creates oval shapes that I think look better than straight-on rounds.
- Bring the water to a rolling boil: Boil the water, then add the carrots to the pot.
- Cook 4 to 5 minutes, tasting frequently: Start checking at 4 minutes: carrots can go from perfect to overdone quickly. If you’re using baby carrots or rainbow carrots, they might cook a minute or two faster.
- Drain immediately: Once they’re done, get them out of that hot water.
5 Star Reader Review
⭐⭐⭐⭐⭐ “Thank you for this recipe. It is now my favorite. I passed it on to my daughters and I am sure they will love it too.” -Sylvia
Ingredients for Boiled Carrots
You only need a handful of ingredients to make the perfect boiled carrots! Here’s what you’ll need to season them to perfection:
- Carrots: I use large carrots from those big bags at the grocery store: they’re affordable and consistently good. Long slender bunches of carrots and rainbow carrots also work here: they cook quicker because they’re even thinner. I avoid baby carrots here because their flavor is oddly sweet and less satisfying.
- Butter or olive oil: Either works! Use olive oil for vegan or dairy-free. Butter adds a richer, savory flavor.
- Salt and black pepper: The right amount of salt and black pepper makes a big difference.
- Chives or other herbs: Chives are a natural pair with the sweet flavor of carrots, or use any other fresh herb you like.
- Maple syrup (optional): Like a little sweet in your carrots? Add a drizzle of maple syrup to bring out the natural sweetness.
Creative Seasoning Ideas
Chives and butter are just one idea for how to season boiled carrots! There are lots of other seasoning blends you can use. Here are a few fun options:
- Greek seasoning: This homemade Greek seasoning features oregano, dill, garlic powder and onion powder: all flavors that fit well with carrots.
- Cumin and lime: Cumin is a member of the same plant family as carrots! Add a touch of ground cumin and a few spritzes of lime juice.
- Ranch seasoning: Carrots and ranch are a natural pair: so why not try it with boiled carrots? Add a few shakes of homemade Ranch Seasoning or the simplified seasoning from these Carrot Fries.
- Other fresh herbs: Use another mix of fresh herbs, like thyme, basil, oregano or dill.
Serving Suggestions
I love serving these boiled carrots for a simple weeknight dinner because they’re so fast and easy: no need to wait for over 40 minutes for roasted carrots! Here are some great ways to pair them:
- Next to pan seared salmon or other seafood dishes
- With sauteed shrimp for a light, healthy meal
- As part of a vegetable-forward grain bowl with chickpeas
- Next to boiled potatoes, boiled cabbage, or boiled broccoli for a simple veggie combo
- As a side for holiday meals
Storage Tips
Boiled carrots are best served fresh, but you can store leftovers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a small pat of butter or drizzle of olive oil, or microwave them in 30-second intervals until warmed through.
I don’t recommend freezing boiled carrots: they become too soft and lose their texture when thawed.
Are Carrots Actually Healthy?
Bright orange carrots are packed with nutrients and one of the best vegetables you can eat! Here are some of the top nutrition benefits of this root vegetable (source):
- Low in calories, high in fiber: One cup of chopped carrots has only 52 calories and 3.6 grams of fiber. (source)
- Packed with Vitamin A (beta carotene): This root veggie has 428% of your daily vitamin A in 1 cup! It’s present as beta-carotene, an antioxidant that could help in cancer prevention. Your body converts beta carotene into Vitamin A.
- High in Vitamins C, K and potassium: They’re also are high in these vitamins.
- Potential benefits include lower blood cholesterol, weight loss, and eye health. Read more here.
Dietary Notes
This boiled carrots recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
Carrots sliced into 1/4-inch pieces take 4 to 5 minutes in boiling water for crisp-tender texture. Thicker slices will need 6 to 8 minutes. Always start testing around the 4-minute mark to avoid overcooking.
Yes, I recommend peeling carrots before boiling. The peel can be slightly bitter and tough, and peeling ensures even cooking and better texture.
You can, but I don’t recommend it for this recipe. Pre-cut baby carrots tend to be overly sweet and have a different texture than regular carrots. If you do use them, reduce the cooking time to 3 to 4 minutes since they’re smaller and cook faster.
No need to cover the pot while boiling carrots. An uncovered pot allows you to watch the water and check on the carrots easily. The water should stay at a rolling boil throughout the cooking process.
Boiling is faster and requires no special equipment. Steaming takes slightly longer (7 to 10 minutes) but can preserve slightly more nutrients since the vegetables don’t sit directly in water. Check out my Easy Steamed Carrots recipe!
Perfect Boiled Carrots
Boiled carrots can actually taste amazing! Here’s how long to boil carrots, and how to season them to perfection.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound carrots or 2 ½ cups sliced
- 1 tablespoon olive oil or butter
- ¼ teaspoon plus 1 pinch kosher salt
- 1 ½ tablespoons chopped chives (or minced green onion tops)
- ½ teaspoon maple syrup (optional)
Instructions
- Start a saucepan of water to boil.
- Peel and slice the carrots into 1/4-inch slices on the bias (diagonally).
- Once the water is boiling, add the carrots and boil for 4 to 5 minutes until just crisp tender (longer if you prefer them to be more tender). Drain.
- Toss the carrots with the chives, butter and salt. Taste and add additional salt if desired.
Notes
Storage notes: Boiled carrots are best served fresh, but you can store leftovers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a small pat of butter or drizzle of olive oil, or microwave them in 30-second intervals until warmed through.
Very nice website. Great detail and colorful. I’ll be stopping back checking for my next recipe.
If you used vegetable broth to boil the carrots how much would it change the outcome.
In the short boil time, the flavor would be a slightly more savory, but it probably would not make a huge difference.
Just a fyi, there is no such thing as “baby carrots” Baby carrots are pieces of fully grown, adult carrots. So… How can they be “too sweet” for you?
You also state that carrots are “good for eye health”.. Why do you think that is? Why don’t you communicate to the readers science based facts and go into more detail…. So tired of these half-assed web sites.
I applaud the writers of this recipe for not snapping back at the rude person above. I will do it for them. For starters, FROM A SCIENTIST, carrots ARE good for your eyes. They contain beta carotene, which the body turns into vitamin A, an essential vitamin for healthy eyes. SECOND, baby carrots ARE sweeter. They are made from a hybrid carrot that is purposely grown to be sweeter and narrower. This creates less waste when they are whittled down to the ones we see in bags all over the US. There are also genuine baby carrots picked when immature. These are sweeter as well. It amazes me in this information age how self righteous people can be when they haven’t even researched the facts.
In ANY case, thank you for the easy, delicious recipe! My friends and I really enjoyed them!!!
Amen.
BABY CARROTS are pieces of carrots cut into two inch pieces, peeled put in the bag and that’s why they are labeled baby carrots. 🥕
👏👏👏👏👏👏👏👏👏👏👏👏
Baby carrots are carrots that have been harvested before they’ve reached full maturity.
Carrots contain beta-carotene, a substance that the body converts to vitamin A, an important nutrient for eye health. An extreme lack of vitamin A can cause blindness.
Thank you for this recipe. It is now my favourite. I passed it on to my daughters and I am sure they will love it too.