Tender and naturally sweet, these braised carrots make a beautiful side dish. They’re gently blistered in olive oil, then simmered until soft and full of flavour.
What are braised carrots?
Braising is a slow-cooking method where vegetables (or meat) are first cooked in fat (such as oil) and then gently simmered in liquid. In this recipe, the carrots are blistered in olive oil before being simmered in salted water. This process enhances their natural sweetness and intensifies their flavour.
Braising vegetables in olive oil may also help retain nutrients and increase nutrient absorption, especially of fat-soluble vitamins like vitamins A and K.
What is the result of cooking carrots by braising? Carrots that are soft yet firm, with a rich, concentrated flavour and a hint of sweetness. They are superbly delicious!
What do you need for this recipe?
You only need a few simple ingredients to make these braised carrots:
- Baby carrots are best for their tenderness and sweetness, but you can also use regular carrots, cut into rounds or thick batons. I leave the skin on baby carrots as the skin helps retain nutrients and is nutritious. You can peel the carrots if you prefer.
- Olive oil adds richness and helps gently blister the carrots before braising them in salted water.
- Freshly ground black pepper finishes the dish.
How to braise carrots
It’s relatively simple to braise carrots:
- Heat olive oil in a frying pan.
- Add whole baby carrots and cook, turning occasionally, until blistered and golden on all sides.
- Pour in water and salt, reduce the heat, and cover the pan with the lid ajar.
- Simmer until the carrots are fork-tender.
Finish with a sprinkle of freshly ground black pepper.
Braised carrot flavour variations
These braised carrots are delicious just as they are, but you can add extra flavours depending on how you plan to serve them. You may like to try some of these delicious flavour variations:
- add thyme or rosemary sprigs to the salted water
- stir through lemon zest or a squeeze of orange juice before serving
- add a pinch of cumin or smoked paprika to the oil
- drizzle with maple syrup or honey when cooking.
How to serve these carrots
Braised carrots are incredibly versatile. You can serve them with:
- cracked black pepper and a sprinkle of finely chopped parsley
- a drizzle of tahini yogurt sauce and a sprinkle of toasted pumpkin (pepita) seeds, as I have done in the recipe photos
- a splash of lemon juice or a drizzle of balsamic glaze
Then serve:
- warm as a comforting side to roast chicken, lentil loaf or baked tofu
- cold on a charcuterie board or antipasto platter
- with grains like quinoa, bulgur wheat or couscous for a nourishing grain bowl
- tossed with leafy greens and a tangy vinaigrette for a simple salad (you can find some of my favourite go-to vinaigrettes here).
These carrots are perfect for festive spreads, picnics or a casual midweek meal.
Storage tips
Store any leftover carrots in an airtight container in the fridge for up to 3 days. You can reheat them gently in a pan or microwave, or enjoy them cold in a salad or lunchbox.
Have you made these braised carrots?
If you’ve tried this recipe, I’d love to hear how it turned out! Share your thoughts in the comments or post a photo and tag @tansy_joyfuleating—I always love seeing your creations.
More simple veggie side dishes
Looking for more ways to enjoy vegetables? You might also like:
Or explore other vegetable side dishes.
Braised carrots
Equipment
- Large frying pan with lid
- Paper towel (for blotting excess oil)
Ingredients
- 500 g baby carrots, unpeeled and washed
- ¼ cup extra virgin olive oil (60 mL)
- ½ cup water (125 mL)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Heat frying pan over medium-high heat.
- Add olive oil, followed by the carrots—they should sizzle when they hit the pan.
- Cook carrots, turning occasionally, until golden and slightly blistered on all sides. Avoid browning too deeply or letting them burn.
- Once evenly blistered, add water and salt. Reduce heat to low and cover frying pan with lid ajar to allow steam to escape.
- Simmer for 15-20 minutes or until the carrots are tender and can be easily pierced with a fork.
- Remove carrots from frying pan and blot gently with paper towel to remove excess oil.
- Season with freshly ground black pepper and serve with your favourite protein and grain, or cold on a charcuterie board.
1 comment
These carrots have so much flavour and don’t dry out the same way that roasted carrots do.