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Garlic Butter Cooked Baby Carrots

    cooked carrots in a white bowl
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    This super-simple recipe for garlic butter baby carrots is going to be your new go-to side dish! This method is both fast and easy because the cooked baby carrots are boiled and seasoned in one pot. And the best part is they’re a great side dish with almost any dinner or holiday meal.

    cooked carrots in a white bowl

    Why You’ll Love Garlic Butter Baby Carrots with Dill

    I get it! Some days the idea of ​​pulling out a veggie peeler and chopping fresh carrots is enough to make you want to pick up the phone to order in.

    Thank goodness there are bags of baby-cut carrots for nights like this. Heck, even on a special occasion or holiday, it is nice to have the convenience of a side dish that won’t require much prep work, but still has a big payoff.

    Speaking of payoff, the payoff of this recipe is huge! You will not believe how in a matter of minutes you’ll be rewarded with irresistibly savory and tender carrots.

    Recipe Highlights

    • Easy: Made in one pot!
    • Great for beginners: The only shopping required is for one tablespoon of garlic.
    • Can be doubled: which makes it perfect to serve a larger group or for a holiday.
    • It’s versatile: The garlic butter tastes great with a huge array of cuisines!

    Ingredients

    the ingredients to make this recipe with text overlay
    • Baby Cut Carrots: You’ll need a one-pound bag of baby-cut carrots. These are sometimes labeled baby carrots or mini carrots. You can use them all interchangeably. Open and drain away any of the liquid they are packed with. You can also use whole carrots that you peel and slice.
    • Garlic: The main flavor component in this recipe is garlic. I recommend shopping the garlic from fresh. You’ll need about 2 medium cloves for two tablespoons.
    • Butter and Olive Oil: You’ll need unsalted butter and olive oil to cook the garlic and carrots in.
    • Salt and Pepper: To season
    • Dill: This is optional, but I really love the classic taste. For an easy option use a couple of pinches of dill weed instead of fresh dill. It perks up really well once stirred into the hot carrots.

    How To Make This Easy Cooked Baby Carrots Recipe

    collage of the steps to make this recipe

    Step 1: Boil the Baby Carrots

    Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt and the baby carrots. Return the water to a simmer (this takes 5 to 6 minutes) and cook until fork tender, 4 to 7 minutes (depending on how big the carrots are.)

    Step 2: Drain and Return To Stovetop

    Drain the water away or strain through a colander to drain the carrots. Then return the pot of carrots to the stovetop and reduce the heat to medium.

    Step 3: Saute in Garlic Butter

    Add in butter, oil, garlic, pepper and the remaining ½ teaspoon salt. The butter will melt as you stir the carrots with the oil, garlic and butter. Continue to cook while stirring often, until the garlic is lightly golden brown and toasted. It is okay if the carrots are starting to take on some color. This step should take between 4 and 6 minutes.

    Step 4: Add Dill and Serve

    Remove from heat and stir in dill if using. Serve immediately.

    overhead view into the bowl of the cooked carrots with a spoon in it

    Expert Tips and FAQs

    What is the difference between baby carrots and baby-cut carrots?

    Baby-cut carrots are whole carrots that are processed and shaped and packaged. They are often labeled “peeled mini carrots” or “baby cut”. Baby carrots are whole small carrots that are harvested while they are still immature. This recipe was intended for the former, however, you can adapt it to work with the latter. Simply cook the whole baby carrots until they are fork tender in step 1, and make sure to stir them gently in step 3. a plate with baby carrots and baby cut carrots on it

    Can I use chopped whole carrots or real baby carrots?

    Yes! This method works perfectly with sliced ​​carrots or baby carrots. You will need to adjust your timing in step 1 to cook the carrots until they are fork-tender only.

    Can this recipe be doubled?

    Yes! Just note that it is important to buy two bags of carrots where they are all about the same size.

    Make Ahead

    To make ahead, chop the garlic up to 1 day ahead. Keep in a tightly sealed glass jar until ready to cook. If making ahead to reheat and serve for a special occasion, make sure to omit the dill and only add it at the last minute for the freshest flavor.

    Leftovers and Storage

    Leftovers can be kept for 3 days. Keep sealed in an air-tight resealable container in the refrigerator.

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    How To Reheat

    Leftovers can be reheated in the microwave until steaming hot. Or stir in a saucepan with a few tablespoons of water over medium heat until they are steaming hot. Add in fresh dill before serving

    What Goes With Cooked Carrots?

    Cooked carrots are one of the most versatile side dishes out there! They are notoriously family-friendly and simple to prepare. This recipe would be great with the following menus:

    Variations To Try

    • Make this vegan by using olive oil instead of butter.
    • Add chopped ginger to the garlic butter.
    • Use shallot instead of garlic.
    • Stir in 1 teaspoon chopped fresh oregano or 1/2 teaspoon chopped rosemary in the last minute of cooking.
    • Omit the dill and add a few pinches of chipotle chili powder to add a smoky kick of spice.

    Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

    Happy Cooking! ~Katie

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    Description

    This super-simple recipe for garlic butter baby carrots is going to be your new go-to side dish! This method is both fast and easy because the cooked baby carrots are boiled and seasoned in one pot. And the best part is they’re a great side dish with almost any dinner or holiday meal.


    • Salt for boiling water plus ½ teaspoon (or to taste)
    • 1 pound baby carrots
    • 2 tablespoons unsalted butter
    • 1 teaspoon extra virgin olive oil
    • 1 tablespoon chopped fresh garlic
    • Freshly ground pepper to taste
    • 2 teaspoons chopped fresh dill, optional

    1. Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt and carrots. Return to a simmer and cook until fork tender, 4 to 7 minutes, depending on how chunky the carrots are.
    2. Drain the water away and return the pot of carrots to the stovetop. Reduce heat to medium.
    3. Add in butter, oil, garlic, pepper and the remaining ½ teaspoon salt. Cook, stirring often until the garlic is lightly golden brown and toasted, 4 to 6 minutes.
    4. Remove from heat and stir in dill if using. Serve immediately.

    Ratings

    Make Ahead

    To make ahead, chop the garlic up to 1 day ahead. Keep in a tightly sealed glass jar until ready to cook. If making ahead to reheat and serve for a special occasion, make sure to omit the dill and only add it at the last minute for the freshest flavor.

    Leftovers and Reheating

    Leftovers can be kept for 3 days. Keep sealed in an air-tight resealable container in the refrigerator. Leftovers can be reheated in the microwave until steaming hot. Or stir in a saucepan with a few tablespoons of water over medium heat until they are steaming hot. Add in fresh dill before serving

    • Prep Time: 5 mins
    • Cook Time: 35
    • Category: side dishes
    • Method: Boiling and Sauteing
    • Kitchen: American

    Nutrition

    • Serving Size: 3/4 cup
    • calories: 112
    • Sugar: 7g
    • Fat: 7g
    • Saturated Fat: 4g
    • Carbohydrates: 12g
    • fiber: 3g
    • protein: 2g

    Keywords: cooked baby carrots,garlic butter carrots,garlic baby carrots,boiled baby carrots,sauteed baby carrots,easy baby carrots recipe

    About the Author

    Katie Webster

    Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.

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