How to Cook Carrots

• Work with 1 pound of fresh carrots at a time.
• Wash, trim, and peel or scrub, if necessary.
• Cut standard-size carrots into 1/4-inch-thick slices or into strips (1 pound makes about 2-1/2 cups slices or strips).

Note: You can use purchased peeled baby carrots as well. In that case, measure 3-1/2 cups baby carrots and follow the steps below.

Cook 1 pound carrots, covered, in a small amount of boiling salted water until crisp-tender:

• 7 to 9 minutes for 1/4-inch slices
• 4 to 6 minutes for strips
• 8 to 10 minutes for baby carrots

• Place 1 pound carrots in a casserole dish with 2 tablespoons water.
• Microwave, covered, on 100 percent power (high) until crisp-tender, stirring once:
  -- 6 to 9 minutes for 1/4-inch slices
  -- 5 to 7 minutes for strips
  -- 7 to 9 minutes for baby carrots

In a steamer cook 1 pound carrots until crisp-tender:

• 8 to 10 minutes for 1/4-inch slices
• 5 to 7 minutes for strips
• 8 to 10 minutes for baby carrots

• Cut 1 pound carrots into 1-inch pieces. Arrange cut carrots or baby carrots in a baking pan.
• Toss carrots with olive oil, salt, and pepper, and other seasonings, if desired.
• Cover pan with foil.
• Bake in a 425 degree F oven for 30 minutes.
• Remove foil; stir carrots.
• Bake, uncovered, for 5 to 10 minutes more or until carrots are tender.