This delicious quick cook carrots recipe is the perfect healthy side dish, ready in minutes! It goes well with any roast or pan fried meats and fish, stews, pies and casseroles.
As well as having high levels of vitamin A, fibre and antioxidants, carrots are a very versatile vegetable that can also be steamed, microwaved and roasted (see FAQs below). They're also delicious when added to soups, stews and casseroles.
Tips
- Add other vegetables - if you want a mix of vegetables, try adding sugar snap peas, mangetout, asparagus or green beans to the same pan. They all cook in 3 minutes, so can be added to the carrots for the last 3 minutes of cooking.
- Herbs and spices - for extra flavour, try adding fresh herbs like thyme, parsley or rosemary, or spices like cumin, ginger or paprika.
- Sweet or savoury toppings - for a flavourful twist, try garnishing with a drizzle of honey, a squeeze of lemon juice or grated parmesan.
- Spicy carrots - for a kick of heat, toss with chilli flakes, cayenne pepper or harissa.
- Leftovers - blend leftover carrots into a soup or add them to a vegetable stir-fry for extra nutrition.
- This quick cook carrots recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Steaming is one of the healthiest methods because it preserves most of the nutrients, especially vitamins like vitamin A. Fill a medium sauce pan with 5cm of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium high heat. Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 5 to 8 minutes.
Roasting with a light drizzle of olive oil is also a great option for adding flavour while maintaining the nutrients. Roast them at 180C fan for 35 minutes until caramelised and tender.
Yes - place sliced carrot rounds in a microwave-safe dish and add about 2 to 3 tbsp of water. Cover the bowl with a loose lid or cling film with holes for ventilation. Microwave for 3 to 5 minutes until the carrots are tender. Cooking times may vary depending on the power of your microwave and the size of the carrot pieces, so keep an eye on them to avoid overcooking. Higher wattage microwaves will cook the carrots faster, as will smaller carrot pieces.
To preserve the bright orange colour, avoid overcooking. If you’re steaming or boiling the carrots, try blanching them in ice water immediately after cooking to stop the cooking process and lock in the colour.
Place any leftover cooked carrots in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave, sauté them quickly in a pan, or add them to soups or salads.
Yes - you can prep carrots in advance by peeling and cutting them, then putting them in water in the fridge for up to 3 days. This makes cooking them later much quicker.
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HOW TO MAKE THIS QUICK COOK CARROTS
Ingredients
- 4 medium carrots, peeled and sliced diagonally (approx. 1cm to 1.5cm pieces) (see Tips)
- cooking salt
- freshly ground black pepper
Instructions
- Add the carrots to a saucepan of boiling water and add some cooking salt. Cover the pan with a lid, bring back to the boil and cook on a continuous simmer for 6 minutes.
- Drain well in a colander, transfer to a serving bowl and season lightly with freshly ground black pepper. Serve immediately.
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Quick Cook Carrots
Ingredients
- 4 medium carrots peeled and sliced diagonally (approx. 1cm to 1.5cm pieces) (see Notes)
- cooking salt
- freshly ground black pepper
Instructions
- Add the carrots to a saucepan of boiling water and add some cooking salt. Cover the pan with a lid, bring back to the boil and cook on a continuous simmer for 6 minutes.
- Drain well in a colander, transfer to a serving bowl and season lightly with freshly ground black pepper. Serve immediately.
Notes
- Add other vegetables - if you want a mix of vegetables, try adding sugar snap peas, mangetout, asparagus or green beans to the same pan. They all cook in 3 minutes, so can be added to the carrots for the last 3 minutes of cooking.
- Herbs and spices - for extra flavour, try adding fresh herbs like thyme, parsley or rosemary, or spices like cumin, ginger or paprika.
- Sweet or savoury toppings - for a flavourful twist, try garnishing with a drizzle of honey, a squeeze of lemon juice or grated parmesan.
- Spicy carrots - for a kick of heat, toss with chilli flakes, cayenne pepper or harissa.
- Leftovers - blend leftover carrots into a soup or add them to a vegetable stir-fry for extra nutrition.
- This quick cook carrots recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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