Classic, no-fuss methods are great to have in your back pocket, like boiling carrots in salted water for 8 to 10 minutes and mixing with melted butter, or roasting them tossed in olive oil, salt ...

Clean and cook carrots whole until tender, reserving 1/4 cup of this carrot liquid before draining. Then cut the cooked carrots into strips all the same size, about 2 inches long. Set aside.

Frying and boiling leads to more nutrient loss than steaming and microwaving,” says Hafiz M. Rizwan Abid, M.S., a lecturer and food technologist. Eating a variety of both raw and cooked foods ...

Add carrots to pot, return to a boil, and cook until carrots can be pierced with a fork but aren’t mushy, 10-11 minutes, depending on the diameter of the carrots. Drain and cool until they’re ...

Stop boiling carrots - they taste way better if you do 1 thing instead Boiling is the go-to method when it comes to preparing carrots, but a food blogger says you should do it a different way.

From boiling to poaching, ... A crucial step when boiling carrots is to make sure you don't overcook them. You want them to be tender but with a slight crunch, not soggy.