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How to Make Boiled Carrots (Perfectly Tender & Easy)

How to Make Boiled Carrots (Perfectly Tender & Easy)

Tender boiled carrots are finished with butter, salt, pepper, and optional fresh parsley for a simple side dish with plenty of natural sweetness. The key is cutting the carrots evenly and checking them early so they do not become mushy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound (450 g) Carrots, scrubbed, peeled if desired, trimmed, and cut into even slices
  • 4 cups Water, or enough to cover the carrots
  • 1 teaspoon Kosher salt, divided
Finishing Ingredients
  • 1 tablespoon Butter
  • 1 tablespoon Fresh parsley, chopped
  • To taste Black pepper

Method
 

Step-by-Step
  1. Scrub and peel the carrots if desired. Trim away the tops and ends, then cut the carrots into uniform slices roughly 1/4 to 1/2 inch thick; large baby carrots may be halved lengthwise.
  2. Bring about 4 cups of water to a boil in a medium saucepan. Add 1/2 teaspoon of the kosher salt.
  3. Add the carrots to the boiling water and allow the water to return to a boil. Reduce the heat to a steady simmer.
  4. Cook for 6 to 10 minutes, checking early, until a fork enters easily while each carrot still holds its shape.
  5. Drain the carrots thoroughly. Toss them with the butter, remaining 1/2 teaspoon salt, black pepper, and chopped parsley if using, then serve immediately.

Notes

Thin slices generally take 5 to 7 minutes, while larger chunks or whole baby carrots generally take 8 to 12 minutes. Start checking early and drain promptly because overboiling can make carrots watery and mushy.