Step 1

Boiled Carrots

Step 2

Wash the carrots thoroughly under cool running water to remove any dirt and debris. Cut off the top and the bottom of the carrots.

Step 4

Place the carrots into a large saucepan. Add enough water to cover the carrots by at least 2 inches.

Step 6

Bring the water to a boil over medium-high heat. Reduce the heat, cover the saucepan and cook the carrots until cooked through. Depending on the size of the carrots, it can take anywhere from 30 to 45 minutes.

Step 8

To check for doneness, pierce each carrot with a fork at the thicker end of the carrot. The fork should easily slide in and out.

Step 10

When the carrots are done cooking, carefully take them out of the water and place onto a plate.

Step 12

Let the carrots cool until they are cool enough to handle. Peel and slice the carrots as desired.

Step 14

Instant Pot Carrots

Step 15

Wash the carrots thoroughly under running water to remove any dirt and debris. Cut off the top and the bottom of the carrots.

Step 17

Place the steam rack in the Instant Pot. Place the carrots on the steam rack. If you don’t have a steam rack, place the carrots directly in the Instant Pot.

Step 19

Add the water. You might need more or less water depending on the size and model of the Instant Pot, so consult the User Manual. I use 2 cups of water for mine.

Step 21

Close and lock the lid. Make sure the steam release handle is in the sealing position. Select Pressure Cook and then set 10 minutes for slender carrots or 11 minutes for thicker carrots of pressure cooking time. Press the Keep Warm button.

Step 23

Let the pressure cooker go into the “Keep Warm” mode for 10 minutes. Press “Cancel” and carefully position the steam release valve on the lid to the “Venting” position.

Step 25

Parboiled Carrots

Step 26

Wash the carrots thoroughly under running water to remove any dirt and debris. Cut off the top and the bottom, and peel the carrots.

Step 28

Slice the carrots into rounds 1/4 of an inch thick. If one end of the carrot is much thicker than the other, cut the carrot crosswise in half. Slice the thin part into rounds. Then slice the thick part in half lengthwise and cut each half into half-moons.

Step 30

Fill up a medium saucepan 3/4 of the way with water. Bring the water to a boil. Add salt if using.

Step 32

Add the carrots and boil them for 3 to 4 minutes until they are soft but still crunchy.

Step 34

Drain the water and let the carrots cool.

Step 36

Freeze the parboiled carrots or keep them in the refrigerator in a glass container with a tight lid for the later use.

Step 38

Sauteed Carrots

Step 39

Wash the carrots thoroughly under running water to remove any dirt and debris. Cut off the top and the bottom, and peel the carrots.

Step 41

Slice the carrots into rounds 1/4 of an inch thick. If one end of the carrot is much thicker than the other, cut the carrot crosswise in half. Slice the thin part into rounds. Then slice the thick part in half lengthwise and cut each half into half-moons.

Step 43

Add 1/3 cup of water or vegetable broth to a skillet. Add the carrots.

Step 45

Bring the water to simmer. Reduce the heat, close the lid, and cook the carrots until cooked through for about 10 to 12 minutes. Check on the carrots every so often to ensure that there is still enough water in the skillet.

Step 47

Remove the lid and increase the heat to medium-high.

Step 49

Add the oil and season with salt. Mix the carrots and wait until almost all the water has evaporated. Reduce the heat to medium. Close the lid and cook the carrots for another 5 minutes or until the carrots are completely cooked through and started to caramelize. Make sure to open the lid and stir the carrots every minute or so to make sure the carrots don’t burn.

Step 51

Roasted Carrots

Step 52

Preheat the oven to 400F.

Step 54

Wash the carrots thoroughly under running water to remove any dirt and debris. Cut off the top and the bottom, and peel the carrots.

Step 56

Slice the carrots into rounds 1/4 of an inch thick. If one end of the carrot is much thicker than the other, cut the carrot crosswise in half. Slice the thin part into rounds. Then slice the thick part in half lengthwise and cut each half into half-moons.

Step 58

Place the sliced carrots into a bowl. Add olive oil and mix until all carrot sliced are covered in oil. Spread the carrots over a baking sheet. Season with salt.

Step 60

Place the baking sheet into the oven. Roast the carrots for about 25 minutes or until the carrots are cooked through and started to caramelize. Mix the carrots once or twice during cooking to prevent burning.

Step 62

Steamed Carrots

Step 63

Wash the carrots thoroughly under running water to remove any dirt and debris. Cut off the top and the bottom, and peel the carrots.

Step 65

Slice the carrots into rounds 1/4 of an inch thick. If one end of the carrot is much thicker than the other, cut the carrot crosswise in half. Slice the thin part into rounds. Then slice the thick part in half lengthwise and cut each half into half-moons.

Step 67

Add water to your steamer and place the carrot slices into the steamer basket.

Step 69

If using a stovetop steamer, bring the water to a boil and cover, making sure to leave a small opening for the steam to escape. Always keep an eye on the water level to make sure it doesn’t evaporate. Add more water if needed.

Step 71

Steam the carrots for about 12 to 15 minutes until fork tender.