Quick Cook Carrots

By: Deborah

This quick cook carrots recipe is the perfect healthy side dish, ready in just minutes! A delicious addition to any meal.

PREP: 5

COOK: 6

TOTAL: 11

Course: Side Dish

Cuisine: British

Servings: 4 people

4 medium carrots peeled and sliced diagonally (approx. 1cm to 1.5cm pieces) (see Notes)
cooking salt
freshly ground black pepper

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.

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 information is automatically calculated, so should only be used as an approximation.

KEYWORDS boiled carrots, boiled vegetables, cooked vegetables, mixed vegetables, quick and easy, quick side dish

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