Buttered Baby Carrots

Try this easy and delicious Buttered Carrots Recipe. It’s really easy to make and is one of my favorite vegetable side dishes.

Cabbage and carrots are the go-to vegetables for most Irish meals, and these baby carrots are extra delicious when smothered in melted, creamy butter (especially Irish butter from grass-fed cows.)

Baby carrots are the perfect snack on the go, but they don't always need to be eaten raw. You'll love them in this excellent side dish recipe.

Table of Contents

A Versatile Side Dish

Carrots are a perfect side dish in my book, and I love them in soups and stews, mashed, or for special occasions. I serve cider glazed carrots.

This everyday carrot recipe features boiled baby carrots, which are tossed in melted butter and then sprinkled with chopped fresh parsley.
How simple can it be?

But these carrots are ever so versatile. You can serve them right after you cook them, or if you have any leftovers, you can add them to salads or pop them into the microwave to reheat them.

They go great with various dishes, from poultry to meat, fish to quiche.

Ingredients for Buttered Baby Carrots

Here's a quick list of what you'll need. You'll find exact quantities in the recipe card at the end of this post.

• baby carrots
• butter
• parsley chopped fresh
• salt 
• black pepper freshly ground

Ingredient Tips:  If you use a bag of baby carrots, there's no need to peel them. They are made of carrot pieces cut from whole carrots and have no skins.

If you use actual baby carrots, the skins are very tender. Scrubbing them with a brush usually removes most of the outer soft skin, so there's no need to peel them with a sharp peeler.

If you want to make your carrots extra sweet, add a teaspoon of honey, maple syrup, or brown sugar to the pan as you toss the carrots in the melted butter. You can check out my recipe for brown sugar-glazed carrots to find out how to bake your carrots in a sweet glaze.

Some people like to add chopped fresh herbs other than parsley, such as chopped fresh sage or thyme, for extra flavor and color. Still, I usually keep this dish very simple with a parsley garnish.

Others add minced garlic to the butter for French-style carrots, but being Irish, I stick to good old butter.

You can use salted or unsalted butter. If you use salted butter, cut back on additional salt added for seasoning.

I use salt sparingly in all my recipes but feel free to season this side dish with salt and black pepper to taste.

Directions for This Carrot Side Dish

Here, you'll find step-by-step photographic instructions for this recipe. Print this recipe with or without these photos using the recipe card below.

First, we need to tenderize the carrots by boiling or steaming them. Add the baby carrots to a medium-sized saucepan.

Cover them with cold water and turn the heat to medium-high to bring the water to boiling point. Once the water bubbles, turn the heat down so that the carrots simmer.

Cover the pot with its lid and let the carrots cook for about 20 minutes. They should be fork tender.

How long does it take for baby carrots to soften when boiling? Check to see if they're tender after about 15 minutes. However, they usually take the full 20 minutes. It may take longer to cook them if you live at altitude.

Also, carrots won't soften if they are boiling in acidic water. Don't add any vinegars to the water when cooking carrots. (A carrot cooking tip from my Irish mom).

If you steam the carrots rather than boil them, they will take longer to become tender.

Next, drain the carrots using a colander. Or if you were raised by an Irish mother like me, hold the lid slightly off-kilter with a dishcloth and drain the water out of the side of the saucepan.

Now, you can dirty another pan by adding the cooked carrots to a clean, large skillet.

However, I detest doing dishes, so I use the same pot where I cooked the carrots. The pot is hot, so the butter melts quicker than in a cold skillet.

So, return your carrots to the saucepan over low heat. Next, toss in the butter and let it melt completely. Toss the carrots gently in the melting butter.

Don't be too aggressive with the carrots. You can damage and dent them, and they won't look appetizing when served.

Season the carrots with sea salt and freshly ground black pepper as you like it. Toss in the chopped fresh parsley and mix around with the carrots.

And that's all there is to it. Your carrots are ready for serving.

What To Serve with Buttered Baby Carrots

Carrots are often reserved for weeknight dinners, but these carrots are tasty and impressive enough for special occasions.

Buttered baby carrots make a delicious side dish that pairs well with various main courses.

Here are some ideas to serve alongside them.

Proteins:

• Grilled or roasted chicken
• Baked or grilled fish, such as hake or salmon
• Cod and parsley sauce
• Steak
• Pork chops
• Roast beef dinner.
• Roast lamb or lamb chops
• a lovely addition to a roast turkey dinner, so don't rule them out as a Thanksgiving side dish.

Starches:

• Mashed potatoes
• Rice Pilaf
• Quinoa
• Couscous

Salads or Vegetables:

• Green salad with vinaigrette
• Roasted vegetables (like broccoli, cauliflower, or Brussels sprouts)
• Steamed asparagus or green beans.

Breads:

• Dinner rolls or breadsticks
• Garlic bread or focaccia.

Remember, the key is to create a deliciously balanced and complementary meal, so choose other dishes that contrast nicely with the carrots' sweet buttery flavor!

Storage and Freezing

To store cooked buttered baby carrots properly:

1. Cooling Down: Let the cooked carrots cool to room temperature before storing them.
2. Airtight Container: Place the cooled carrots in an airtight container. Ensure your storage container is completely clean and dry before adding the carrots.
3. Refrigeration: Store the container in the refrigerator. Cooked carrots generally stay fresh in the fridge for 3 to 5 days.
4. Freezing: Flash freeze the cooked, cooled carrots by laying them out on a baking tray and placing them in the freezer. Once they're solid take them out of the freezer and transfer them to an airtight container or freezer bag. They'll keep for about 3 months in the freezer. Defrost at room temperature before reheating them in the microwave.
5. Separation from Butter: If you're concerned about the butter solidifying, consider freezing the cooked carrots separately from the butter sauce. You can reheat and combine them when serving.
6. Labeling and Date: Don't forget to label the container with the date of freezing/storing to easily keep track of freshness. Otherwise, you'll end up like me, giving containers of food from the fridge the sniff test to see if they're still good.

When reheating, you can warm them in the microwave or on the stovetop with a bit of additional butter or a splash of water to prevent them from drying out.

Recipe Card and Video

Here's a short video summarizing the steps for making these carrots.

Here's the printable recipe card for your kitchen files.

More Irish Side Dishes

If you enjoy a hearty Irish dinner with two veggie sides and potatoes, you might find a side dish you like here...

Mustard Champ - An Easy and Flavorful Irish Side Dish

Carrot And Parsnip Mash

How To Cook Rutabaga Or Turnip Irish Style

How To Roast Potatoes Irish Or English Style

The Sweet and Healthy Taste of Parsley Buttered Potatoes

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