Bright, flavorful carrots are easy to cook, as long as you have the right touch—we’ve got a few tips to help you make sure they turn out tender and not mushy. By lightly cooking carrots, you enhance their natural sweetness—you also get more nutrients by cooking them than by eating them raw (some nutrients in carrots are absorbed by the body more easily when you cook them).

Carrots are packed with beta-carotene, vitamin A, and fiber. Here are a few of our favorite ways to cook the go-with-almost-anything vegetable.

How to Prepare Carrots for Cooking

The first step in learning how to cook carrots in the oven, stovetop, or slow cooker is knowing how to prep them. For four servings, start with 1 pound of fresh carrots.

Step 1: Wash carrots thoroughly under cool running water.

Step 2: Scrub or peel the carrots using a vegetable peeler. Trim the stem and root ends.

Step 3: Cut standard-size carrots into ¼-inch-thick slices or into strips that are about 2 inches long and ¼-inch thick. (Note that 1 pound makes about 2½ cups of slices or strips.)

To save time, start with packaged peeled baby-cut carrots. There’s no prep needed. Simply measure 3½ cups of packaged peeled baby carrots for four servings. Each method below shows you how to cook baby carrots, including the correct timings for these little gems.

How to Cook Carrots on the Stovetop: Boiling and Steaming

Boiling or steaming carrots are popular stovetop methods that take just minutes and don’t require turning on an oven. Here’s how to successfully do both.

How to Boil Carrots

Cook 1 pound carrots, covered, in a small amount of boiling salted water until crisp-tender. Here’s how long to cook carrots on the stovetop, depending on how they’re cut:

• 7-9 minutes for ¼-inch slices
• 4-6 minutes for strips
• 8-10 minutes for baby carrots

Drain carrots and season to taste with salt and pepper. If you wish, add some butter and honey to the cooked carrots by stirring until the butter is melted and the carrots are glazed. Try boiling carrots in this glazed carrots with pistachios recipe.

How to Steam Carrots

Steaming carrots on the stovetop using a steamer basket is just as speedy as boiling carrots. This method also helps the carrots retain their nutrients and bright color.

Step 1: Place a steamer basket in a saucepan. Add water to just below the bottom of the basket.

Step 2: Bring water to boiling. Add 1 pound of prepped carrots to the steamer basket. Cover and reduce heat.

Step 3: Cook the carrots until crisp-tender. Here’s how long that will take depending on how they’re cut:

• 8-10 minutes for ¼-inch slices
• 5-7 minutes for ¼-inch strips
• 8-10 minutes for baby carrots

How to Cook Carrots in the Microwave

Want to cook carrots fast? Try the microwave! It’s quick and you can save valuable oven space while dinner cooks. Here are our tips for fork-tender microwave carrots:

Step 1: Place 1 pound of carrots in a microwave-safe casserole dish with 2 Tbsp. water.

Step 2: Microwave, covered, on 100% power (high) until crisp-tender, stirring once. Here’s how long that may take depending on how they’re cut:

• 6-9 minutes for ¼-inch slices
• 5-7 minutes for ¼-inch strips
• 7-9 minutes for baby carrots

How to Roast Carrots

Bring out the natural sugars in carrots by roasting them. The caramelized flavors make the vegetables taste like a treat that even picky eaters will enjoy. Here’s how to cook carrots in the oven:

Step 1: Use 1 pound packaged, peeled baby carrots or peel, wash, and trim 1 pound of carrots and cut them into 1-inch pieces. Arrange cut carrots or baby carrots on a large baking sheet or shallow baking pan.

Step 2: Toss carrots with olive oil, salt, pepper, and, if desired, other seasonings.

Step 3: If directed by your recipe, cover the pan with foil.

How long to cook carrots in the oven: Bake in a 425°F oven for 25-30 minutes. Remove foil if covered; stir carrots. Bake, uncovered, 5-10 minutes more or until carrots are tender.

How to Make Carrots in a Slow Cooker

When your oven and stovetop are jammed during meal prep, cook carrots in your slow cooker. Try these orange-glazed carrots and parsnips or use this easy basic recipe for inspiration:

Step 1: Start with 2 pounds packaged, peeled baby carrots, halved lengthwise. In a 3½- or 4-quart slow cooker, combine carrots with ¾ cup chopped onion, ½ cup chicken broth, and ½ tsp. salt.

Step 2: Cover and cook on low for 5-6 hours or on high 2½ to 3 hours.

Step 3: If using low heat, turn to high. In a small bowl, stir together ½ cup apple juice or cider, 1 Tbsp. cornstarch, and ¼ to ½ tsp. ground cinnamon or ½ tsp. ground ginger. Cover and cook for 45 minutes more or until thickened and bubbly. Sprinkle with snipped fresh chives before serving.

Other Techniques and Ways to Cook Carrots

Want more options? Try this easy recipe for Air-Fried Balsamic Glazed Carrots. Or, make a simple side of carrots in your Instant Pot. Just toss 1 pound of prepped carrots in your pressure cooker with 1 cup of water or broth and set it on high pressure for 2 minutes.

Another technique for cooking tender (but not mushy) carrots involves a butter bath. Half your carrots lengthwise, and add butter and a little water to the baking sheet. Cover the baking sheet before popping it in the oven. Your carrots will steam in the butter bath and become tender. At that point, remove the parchment and continue to roast. You’ll get a nice tender texture.