f you came here and all you want to know is HOW TO,
Boil peeled and cut carrots in salted water for 4-12 minutes, depending on size. Once tender, drain and season for a quick, healthy side dish.
The time the carrots need to roast will highly depend on their size and thickness. These tend to cook in 4-5 minutes for baby carrots, and about 10-15 minutes (as long as they are cut pretty thin.) The end result is a tender-crisp carrot that has a bright orange color. Boil the carrots until crisp-tender, careful not to overcook or they will turn mushy.
Like other vegetables, test your carrots by sticking a fork or knife through them to be certain they are done. If they are soft to the touch and have a bit of give, you may want to stop there. Then for a more al dente texture cook for essentially 10 minutes depending on the thickness of carrots.
Blanching carrots in boiling water for a few minutes with some salt will help to bring out more of the natural sweetness and help keep them looking nice and orange. Hot water will disintegrate and disrupt the fibres of these carrots without taking away their natural taste.
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Boiled carrots can also be frozen for 3 months. Drain and allow the water to dry before freezing, they will keep their texture and flavor. After a quick reheat, you can serve it up again! What Goes with Boiled Carrots — Service Ideas to Serve Along Your Meals Walk
Fresh carrots to boil can be found at your local grocery store or farmers’ market. Fresh carrots (baby, whole) — Baby carrots or whole is up to your preference but fresh is the key for that bright orange color and tender texture.