How to Cook Carrots to Tender, Non-Mushy Perfection

Carrots are inexpensive, colorful, delicious, and low in calories. In fact, a ½ cup of steamed carrots only banks 27 calories. What more could you want? How about a windfall of nutrients (like vitamin A) and fiber? Carrots are an amazing source of beta-carotene (a compound form of vitamin A that's full of antioxidant properties). Bonus: Carrots are extremely easy to cook and versatile enough to go with pretty much everything. Read on for our favorite ways to cook carrots.

How to Prepare Carrots for Cooking

The first step in learning how to cook carrots in the oven, stove top, or slow cooker is knowing how to prep them. For four servings, start with 1 pound of fresh carrots.

• Wash carrots thoroughly under cool running water.
• Scrub or peel the carrots using a vegetable peeler ($11, Target). Trim the stem and root ends.

Test Kitchen Tip: If your recipe calls for cooking carrots whole, you can leave some of the stems intact for a pretty presentation. Trim stems to 1 inch and scrub stems thoroughly.

• Cut standard-size carrots into ¼-inch-thick slices or into strips that are about 2 inches long and ¼-inch thick. (Note that 1 pound makes about 2½ cups of slices or strips.)

Time-Saving Tip: To save time, start with packaged peeled baby-cut carrots. There's no prep needed. Simply measure 3½ 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.

How to Cook Carrots on the Stove Top: Boiling and Steaming

Boiling or steaming carrots are popular stovetop methods that take just minutes and don’t require turning on an oven. Here's how to successfully do both.

How to Boil Carrots

Cook 1 pound carrots, covered, in a small amount of boiling salted water until crisp-tender. Here's how long to cook carrots on the stove top depending on how they're cut:

• 7 to 9 minutes for ¼-inch slices
• 4 to 6 minutes for strips
• 8 to 10 minutes for baby carrots

Drain carrots and season to taste with salt and pepper. If you wish, add some butter and honey to the cooked carrots by stirring until the butter is melted and carrots are glazed. Try boiling carrots in this glazed carrots with pistachios recipe.

How to Steam Carrots

Steaming carrots on the stove top using a steamer basket is just as speedy as boiling carrots. This method also helps the carrots retain their nutrients and bright color.

• Place a steamer basket ($23, Target) in a saucepan. Add water to just below the bottom of the basket.
• Bring water to boiling. Add 1 pound of prepped carrots to steamer basket. Cover and reduce heat.
• Cook the carrots until crisp-tender. Here's how long that will take depending on how they're cut:
• 8 to 10 minutes for ¼-inch slices
• 5 to 7 minutes for ¼-inch strips
• 8 to 10 minutes for baby carrots

How to Cook Carrots in the Microwave

Want to cook carrots fast? Try the microwave! It's quick and you can save valuable oven space while dinner cooks. Here are our tips for fork-tender microwave carrots:

• Place 1 pound carrots in a microwave-safe casserole dish ($15, Crate & Barrel) with 2 Tbsp. water.
• Microwave, covered, on 100% power (high) until crisp-tender, stirring once. Here's how long that may take depending on how they're cut:
• 6 to 9 minutes for ¼-inch slices
• 5 to 7 minutes for ¼-inch strips
• 7 to 9 minutes for baby carrots

How to Roast Carrots

Bring out the natural sugars in carrots by roasting them. The caramelized flavors make the vegetables taste like a treat even picky eaters will enjoy. Here's how to cook carrots in the oven:

• Use 1 pound packaged peeled baby carrots or peel, wash, and trim 1 pound carrots and cut them into 1-inch pieces. Arrange cut carrots or baby carrots on a large baking sheet or shallow baking pan.
• Toss carrots with olive oil, salt, pepper, and, if desired, other seasonings.
• If directed by your recipe, cover pan with foil.
• How long to cook carrots in the oven: Bake in a 425°F oven 25 to 30 minutes. Remove foil if covered; stir carrots. Bake, uncovered, 5 to 10 minutes more or until carrots are tender.

How to Make Carrots in a Slow Cooker

When your oven and stove top are jammed during meal prep, cook carrots in your slow cooker. Try these orange-glazed carrots and parsnips or use this easy basic recipe for inspiration:

• Start with 2 pounds packaged peeled baby carrots, halved lengthwise. In a 3½- or 4-quart slow cooker ($75, Target) combine carrots with ¾ cup chopped onion, ½ cup chicken broth, and ½ tsp. salt.
• Cover and cook on low 5 to 6 hours or on high 2½ to 3 hours.
• If using low heat, turn to high. In a small bowl stir together ½ cup apple juice or cider, 1 Tbsp. cornstarch, and ¼ to ½ tsp. ground cinnamon or ½ tsp. ground ginger. Cover and cook 45 minutes more or until thickened and bubbly. Sprinkle with snipped fresh chives before serving.

Want more options? Try this easy recipe for Air-Fried Balsamic Glazed Carrots. Or, make a simple side of carrots in your Instant Pot. Just toss 1 pound of prepped carrots in your pressure cooker with 1 cup of water or broth and set it on high pressure for 2 minutes. You can also make some of your favorite mains a one-dish meal by adding prepped carrots to your pot roast or roast chicken. If your recipe doesn't already have directions for when to add them, the last 45 to 60 minutes of cooking time should do the trick.