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Easy Boiled Carrots Recipe

Once you learn How to Boil Carrots you can have this simple side ready to dig into in just 10 minutes! Simply pop sliced carrots into a pot of boiling salted water, boil for 5 minutes, and then serve with butter, fresh herbs, or even a drizzle of honey.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 servings
Calories: 79 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 pound carrots about 3 medium carrots
  • 1 teaspoon salt plus more for serving
  • 1 tablespoon butter or oil, optional
  • 1 tablespoon honey or pure maple syrup, optional
  • fresh parsley or dill optional

Instructions

    Cup of Yum
  1. Rinse carrots under cool running water and 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.
  2. 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.
  3. Add salt to a large pot of water and bring to a boil. Make sure you have enough water so the carrots are completely submerged.

  4. Once boiling, carefully add the carrots to the pot of water and bring the water back to a boil.
Boil sliced carrots for 4-6 minutes, baby carrots for 7-8 minutes, and whole carrots for 10-15 minutes. Carrots are done when they pierce easily with a fork.
  5. Remove carrots from the pot of hot water with either a slotted spoon or drain in a colander in the sink. Serve with butter or oil, sweetener, if using, and additional salt, to taste.

Notes

  • Carrot Size Matters: Smaller carrot pieces cook faster, while larger chunks or whole carrots may need an extra minute or two. Aim for uniform sizes for even cooking.
  • Don’t Overcook: Boil just until fork-tender to prevent mushy carrots. Start checking at the 4-minute mark.
  • Quick Cooling Tip: If not serving immediately, drain and rinse carrots under cold water to stop the cooking process and maintain their bright color.
  • Make It Ahead: Cooked carrots can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet with a bit of butter.

Nutrition Information

Calories 79kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Trans Fat 1g Sodium 198mg (8%) Potassium 363mg (10%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 18944IU (379%) Vitamin C 7mg (8%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 79

% Daily Value*

Calories 79kcal 4%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Sodium 198mg 8%
Potassium 363mg 8%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 18944IU 379%
Vitamin C 7mg 8%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.