Garlic Butter Cooked Baby Carrots
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.
Table of contents
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 chopping 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!
More Simple Carrot Side Dishes
Ingredients
- 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 chopping 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
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.
Expert Tips and FAQs
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. 
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.
Yes! Just note that it is important to buy two bags of carrots where they are all about the same size.
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 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
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:
- Our kid-friendly Healthy Baked Chicken Tender recipe is popular with readers and busy moms! Or this Chicken Fritta, which is an Italian-style fried chicken filet.
- This recipe for Honey Mustard Chicken Thighs has only 5-ingredients and would be awesome with the flavor of the garlic butter in these carrots.
- They are a great option to serve with your Roast Turkey on Thanksgiving or with a holiday roast for Christmas. Try our Brined Pork Loin Roast with Apple Chutney.
- Serve along comfort food classics like our Chicken Leek Shepherd’s Pie or the Vegetarian Lentil Shepherd’s Pie.
- For a meatless holiday meal, serve them with Spinach Feta Filo Pie.
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.
More Easy Vegetable Side Dishes
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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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Garlic Butter Cooked Baby Carrots
- Total Time: 35
- Yield: 3 cups 1x
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.
Ingredients
- Salt for boiling water plus 1/2 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
Instructions
- 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.
- Drain the water away and return the pot of carrots to the stovetop. Reduce heat to medium.
- 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.
- Remove from heat and stir in dill if using. Serve immediately.
Notes
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 Dish
- Method: Boiling and Sauteing
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 112
- Sugar: 7 g
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
I’ve been trying new recipes this year and this one is a keeper. My husband and I were very surprised at all the flavor with just a few ingredients.
Thank you for coming back to let me know you liked it, Carol! Thank you! And please keep me posted on what you try next!
Thanks for the recipe. I omitted salt but used salted butter and a bit of honey. The whole family enjoyed them.
Thank you for reporting back. I appreciate it!
I just made this . Took a little longer but my babies were fat. I didn’t have fresh dill but had dill weed. I didn’t like the over savory flavor so I added about a half cap full of lemon juice. What a difference it made! It really brightened it up!
I will make it again.
Great! I paired this with my bacon wrapped boneless pork chops and fried taters and it was out of this world good stuff! This dill in this let’s me know it would be a great side dish no just in cold months but would be great served along side meals in the summer as well. Thank you for sharing! Can’t wait to make this one again!
That sounds like quite a delicious meal! Wow! That’s funny you say that about dill and summer because I think of it as a predominantly summer flavor too. You are welcome. And Thank YOU for taking the time to come back and leave your rating and review. It means a lot.
This looks amazing. Making it tomorrow. I know the dill is optional, but it was wondering if you can think of a substitute, since I don’t like dill. Thanks!
Any tender stemmed herb would be good. Basil would probably be my first choice. Or if you like tarragon you could use 2 teaspoons. You could also use a woody stemmed herb such as thyme, oregano or rosemary but only use 1 teaspoon and add it with the garlic to cook it.
This is such an easy and healthy side dish! Going to make this for Thanksgiving!
Thank you! Let me know how it went, Alejandra!
My husband loves cooked carrots so I knew I had to try this recipe. So glad I did! Delish!
Yay! I am thrilled to hear that, Gina!
Yum! Really enjoyed making this and can’t wait to make it again for Thanksgiving!
I am so happy that you enjoyed my side dish, Aimee!
When I saw your Garlic Butter Cooked Baby Carrots I was hooked in seconds! Thanks for helping me round out my sides!
You are very welcome, Charles! Glad my recipe was on your Thanksgiving table.
It’s almost too good to be true with how simple and delicious this is!
What a wonderful compliment, Jess! Thank you so much.
Quick and easy to make. These carrots have a great flavor and are a perfect side dish to go with any meal.
Thank you for those kind words and rating, Kathleen!