Boiled Carrots are so easy to make that you will always want to keep carrots in the refrigerator!
Just because a recipe is quick and easy to make does not mean it won’t taste great. On the contrary, this recipe for boiled carrots is full of flavor without overwhelming the senses or overpowering any other dishes. After all, you want your side dishes to complement the main course, not surpass it.
This simple side dish is likely to be made often, especially since it is ready in 10 minutes. I’ll even give you a hint as to how to make it faster. Skip peeling and cutting whole carrots and buy bags of sliced carrot coins. All you have to do is empty the bag into the boiling water and wait 3-6 minutes for them to cook. I like the coins because they have ridges, which make a lovely presentation in the bowl.
If you cut the carrots yourself, doing so on the diagonal makes for a nicer presentation. You get pretty oval slices with more surface area for the seasonings. Try to make your cuts similar in size for optimum cooking. Drain the carrots thoroughly before mixing them with butter, spices, or herbs.
I remember making this dish when my children were young. They only liked it when the carrots were savory. I like everything flavored sweet, like with cinnamon and honey, but I was always outnumbered. Now that I live alone, I alternate between making them savory and sweet.
Are Boiled Carrots Healthy?
Carrots provide vital nutrients that the body needs, including antioxidants such as beta-carotene, vitamins K1 and B6, potassium, and fiber. You may have heard to eat your carrots when you were young to protect your eyes. That’s because the body converts the beta-carotene into vitamin A, which, along with lutein, also found in carrots, helps promote good vision.
The Garnish Makes The Dish
The recipe below calls for using fresh tarragon as a garnish. If you’ve never used it before, fresh tarragon has a pungent aroma and a flavor best described as bittersweet with hints of licorice, anise, vanilla, mint, pepper, and grassiness. Don’t let that description put you off; tarragon really makes this dish.
Of course, there are many other ways to enhance the flavor of boiled carrots. For those who like a sweeter side, a sprinkle of cinnamon or a drizzle of honey or maple syrup will do the trick. You can use chopped parsley, dill, rosemary, basil, or chives instead of tarragon to maintain a savory flavor profile. You can also opt for chili powder and cumin for a spicy flair.
How to make ahead and store
If you are using whole carrots, peel and slice them a day ahead, if desired, and refrigerate them in a zipped bag or airtight container until ready to cook. Once cooked, they last in the fridge for up to 5 days.
Serving Suggestions
Boiled carrots are a tasty side dish that goes well with most foods. If you are in the mood for poultry, try them with a homemade rotisserie chicken, roasted chicken, or air fryer turkey breast. These carrots also taste great with fish cakes or fish sticks. If meat is on the menu, I recommend smoked meatloaf, Instant Pot beef brisket, or baked pork tenderloin. Add a quick and easy green vegetable on the side, such as roasted green beans or easy cheesy baked asparagus. Enjoy!
Ingredients
- 1 pound carrots
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter melted
- Finely chopped fresh tarragon for garnish
Instructions
- Peel the carrots and cut them into bite-sized pieces.
- Fill a medium saucepan with water and bring it to a boil over high heat.
- Add the carrots to the boiling water. Reduce heat to medium and simmer for 3-6 minutes until carrots reach your desired level of tenderness.
- Drain the carrots and toss with butter. Season with kosher salt and freshly ground black pepper, adjusting seasoning as needed.
- Serve immediately with fresh tarragon as a garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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