Use a clean scrubbing tool to remove anything stuck on a carrot that won’t rinse off, or peel it away with a knife or vegetable peeler. Around 8-12 baby carrots will be a single serving. [2] X Research source
You’ll know it’s reached a rolling boil when bubbles are forming at the water’s surface.
Test one of the carrots by sticking a fork into it. From there, you can gauge how much longer you need to boil until you get your desired tenderness.
This is a nice method to prepare lots of pre-cooked carrots to use later in other dishes. Cool leftovers down to room temperature before placing them in an airtight container with a lid. Keep the container in the fridge, and eat the leftovers within a few days of cooking them. [6] X Research source
Make sure the carrots are completely submerged in the water when you’re boiling them. Don’t start the timer until bubbles are rolling at the surface of the water. 1 pound (0. 45 kg) of carrots will serve 2-3 people.
Some other vegetables you could add are chopped broccoli or cauliflower, green beans, or bell pepper. They do not have to be parboiled beforehand. Use enough in proportion to the onions or shallots.
Use 2 tablespoons (30 mL) of butter, and 1 tablespoon (15 mL) of the oil to cook with.
Be careful to not cook longer than a minute, or you could risk burning the brown sugar, ruining the carrots. Turn the heat on your stove off after the 1 minute passes, and move the pan to a different part of the stove, or off it, to keep the vegetables from continuing to cook in the still hot pan.
Distribute the parsley evenly onto the vegetables, so no part has too much or too little. Store leftovers in the fridge in a plastic container with a lid.
If you do choose to roast other vegetables with the carrots, some good choices are sliced red onion, potatoes, or brussels sprouts, as they’ll all cook around the same length of time at this temperature. To prepare the vegetables, first rinse everything off as you did the carrots. Slice the onions and potatoes into thick wedge pieces, and halve or quarter the brussels sprouts to your liking.
Spray some cooking spray on the aluminum foil to avoid the vegetables sticking to it while they cook.
Add on 2 crushed garlic cloves and, and sprinkle 1 tablespoon (14. 3 g) of chopped rosemary on everything for additional flavor. The 1. 5 pounds (0. 68 kg) of carrots and other veggies will serve 4 people.
Remember to shake up the vegetables halfway through adding the salt and pepper to cover all sides of them when you add the second half.
Check every few minutes to see if they’re done after they’ve been in for 30 minutes. Prod the carrots with a utensil, and if there’s some give to their surface because it has softened up, the carrots are done.
Transfer them to a serving dish to let them cool a bit before you chow down. Place leftovers in the fridge in a plastic container with a lid.
Make sure the dish you’re cooking the carrots in has sides that come up above them. Using 1. 5 pounds (0. 68 kg) of carrots will serve 3-4 people.
Use less water if you’re unsure how much to use, as too much won’t steam the carrots. You can always add more later if you notice your carrots aren’t softening up because there isn’t enough water for them be steamed.
Use oven mitts when taking the dish out of the microwave.
If you can easily pierce the carrot with a fork, it’s cooked through and tender enough to eat. You can put leftovers in the fridge in a plastic container with a lid.
