Carrots are vitamin-rich, starchy vegetables that are extremely versatile and filling.
They are excellent raw as a snack, in a smoothie, and cooked carrots are a staple side dish to many a holiday dinner or in a crock pot bubbling under a nice roast beast.
If you’re in a hurry, cooking carrots in the microwave is an excellent option when you want to avoid pulling out the junk food or going through a drive-through.
Make it even easier on yourself and instead of peeling whole carrots, just cut a bag of baby carrots into thirds and follow the rest of the recipe from there.
While roasting carrots in the oven elevates their rich, earthy flavor, sometimes you just don’t got time fo’ dat.
- Wash the carrots.
- Peel the carrots.(Or not. A lot of the fiber and minerals are in the skin.) We use this peeler.
- Slice into 1/4″ thick rounds.
- Place in a microwave-safe bowl. Here’s a set we like.
- Add 3 T. water per lb. of carrots.
- Cover the dish with a lid or microwave-safe plastic wrap.
- Cook the carrots on high for 3-4 minutes.
- Carefully remove the lid (be cautious of hot steam) and stir.
- Return to the microwave and cook for another 4 minutes.
The carrots are done when you can easily pierce them with a fork. Cooking carrots in the microwave means you may need to test the pieces a couple times in the middle of cooking. Be careful to avoid overcooking. No one likes a mushy carrot. Except maybe this guy.
My favorite way to buy carrots is in a bunch with the green caps, and I am a sucker for the exotic carrots that come in white and purple.
Whether you cook carrots in the microwave or eat them raw, always be sure to wash them.
They did come out of the dirty, dirty ground, after all.