Learn how to make these deliciously sweet and buttery boiled carrots with a hint of chives, perfect as a colorful side dish for any meal!
I fell in love with these magical boiled carrots the first time I tried them. Those were the days at Grandma’s house, and she was queen of the kitchen. I know everyone says that, but I firmly believe that mine was the best cook in the world. Her carrots were a testament to her culinary wizardry. When they came out of her pot, they were all shiny and yummy with butter with a hint of honey, and chives sprinkled on for some color and flavor, and even 10-year-old me couldn’t resist them.
And they were like no other carrots I tasted before. Seriously, isn’t it crazy how just a few pantry staples can jazz up a side of veggies? This recipe actually reminds me of my Roasted Brussels Sprouts dunked in Balsamic Glaze and my Roasted Beet and Orange Salad. These dishes take everyday veggies and level them up to awesome status. So let’s get back into Grandma’s kitchen and whip up some delicious boiled carrots!
Why You Will Love This Recipe //
- It’s easy to cook, perfect for your busy weekday schedule.
- I love how the combination of honey and butter turns the carrots into a sweet and creamy treat.
- The chives also bring a burst of fresh and herby vibes.
- The dish’s sweetness will have even your picky eaters forgetting they’re eating veggies.
If you’re not sure where to find your chives, they should be in the produce department of your local grocery store. If you can’t get fresh chives, go for the dried variety in the spices section.
- 1 lb. carrots, peeled
- 2 tbsp butter
- 1 tbsp honey
- salt and pepper
- 1 tsp chives, chopped
How to Make Boiled Carrots // The Steps
Step 1: Place the carrots in a pot of boiled water for 4-5 minutes.
Step 2: Drain the carrots and mix in the butter, honey, salt, and pepper while it’s hot so the butter melts. Sprinkle chives over everything and serve.
Tips and Tricks
Use fresh carrots: You’ll want to use younger carrots with this dish, as they’re sweeter than older ones.
Don’t overcook the carrots: Boil them until they’re just tender. They lose their amazing crunch if you overcook them.
Add salt to the boiling water: (Not-so) secret tip: season your carrots with salt while they’re cooking to really up your flavor game.
Toss the butter, honey, and seasoning while the carrots are hot: This will melt your butter evenly so you get a buttery taste with every mouthful.
Chop the chives finely: Doing this gives their flavor this big oomph and it’s easier for them to hold on to the carrots. And don’t skimp on them either! That chive flavor is hard to beat.
Yes, you can use olive oil or vegan butter instead of butter, and maple syrup instead of honey.
Yep! They just probably won’t be as crunchy.
You can level up your veggie game by adding peas or green beans to this dish.
Absolutely! Just adjust the cooking time accordingly as baby carrots will cook a little faster.
For a slightly al dente texture, boil the carrots for 3 to 4 minutes. After draining, check their firmness with a fork. If it pierces the carrots with a slight resistance, your carrots have achieved that tender-crisp texture.
Serving Suggestions //
These perfectly boiled carrots make a colorful, tasty side for my Steak and Potatoes dish or seafood, like this Chilean Sea Bass. Pair either with my Cucumber and Tomato Salad for a light, wholesome, and balanced meal.
- I sometimes add a pinch of cinnamon or nutmeg for a warm, festive twist.
- I also like tossing in some crushed garlic with the butter for an extra savory kick.
- Try adding some orange zest for a hint of citrus to illuminate the carrots’ natural sweetness.
- Sprinkle some toasted sesame seeds on top for a fun, crunchy garnish.
- Swap the chives for finely chopped parsley or dill for a different fresh herb flavor.
How to Store Boiled Carrots //
If you want to make this ahead of time, just boil your carrots and let them chill before wrapping them up, then put them in the fridge. When you’re ready to serve, warm them up for a few minutes in the oven, mix in the butter, honey, and seasonings, and enjoy!
If you have any leftovers just stash them in an airtight container and refrigerate for up to 3 days. Reheat them by tossing them in a pan on MEDIUM heat until they’re warm, and maybe throw in a little extra butter or honey if you like.
Perfect Boiled Carrots
- 1 pound carrots peeled
- 2 Tbsp butter
- 1 Tbsp honey
- Salt and pepper
- 1 tsp chives chopped
- Bring a pot of water to the boil. Pop the carrots into the water and boil for 4-5 minutes.
- Drain the carrots and mix in the butter, honey, salt, and pepper while it’s hot so that the butter melts. Sprinkle over the chives and serve.