Simple, fast, and fresh: Microwave Carrots are an ideal side dish!
On some busy weeknights, it’s a challenge just to get a main dish on the table. As I plop down the baked chicken or whatever I’ve managed to throw together on those busy nights, I think, “I really should have a side dish, too,” so I grab a jar of applesauce or something. But I knew I could do better. I just needed a couple of go-to recipes that were quick, easy, and versatile. Microwave carrots fit the bill.
I like side dishes that are simple but still fresh. While I could just dump a can of carrots into a dish and heat them up, the texture and taste of canned carrots are not ideal. This recipe uses fresh baby carrots and just a few other seasonings to make a tasty side. Don’t have baby carrots? Just peel and chop standard carrots and use those; they will taste great, too.
You will love making microwave carrots because they are a crowd-pleasing, fresh side dish ready within 5-7 minutes, start to finish. That’s impressive! And totally doable on those nights when it’s a struggle to get a main dish on the table, let alone a side dish. The brown sugar and butter heighten the natural sweetness of carrots and give a richness to the flavor as well. I also love these carrots because they go with any number of main dishes; keep scrolling for examples in the serving suggestions.
Where do baby carrots come from?
Dumb question? Not really. In the past few decades, baby carrots have become the ubiquitous relish tray carrot, after-school snack, and quick bite when you want something fresh. So are they actually super-young carrots, harvested before they grow longer than the standard two inches or so? Nope.
Back in the 1980s, a carrot farmer figured out that if he took all of the misshapen carrots (which happens a lot), trimmed them down to a standard, uniform size, peeled, and washed them, those misshapen carrots would sell. He was right! What we call baby carrots (sometimes more correctly labeled as “baby-cut carrots”) are simply ready-to-eat cut carrots. They’re packaged in a small amount of water since they no longer have their peels to protect them.
How do I store leftovers?
Store leftover microwave carrots in an airtight container for up to 3-4 days in the fridge. Freezing is not recommended. When ready to serve, reheat gently in the microwave until just warmed through. Don’t overcook when reheating, or they will get mushy.
Serving suggestions
Microwave carrots are truly versatile. They go with any number of main dishes. Some of our family’s favorites include Stuffed Pork Chops, Panko-Crusted Salmon, or Blackened Chicken Alfredo. As for seasoning, you can increase the brown sugar if desired, or use a brown sugar substitute if needed.
Microwave Carrots
Ingredients
- 1 pound baby carrots, washed
- 2 teaspoons water
- 2 1/2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar, plus more to taste
- Kosher salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Place the carrots in a microwave-safe bowl. Add water and butter; cover with a microwave-safe plate or lid.
- Microwave on high for 3-5 minutes. Check tenderness at 3 minutes and continue microwaving in short bursts if necessary.
- Add brown sugar, salt, and pepper to the carrots. Toss gently to coat evenly. Serve warm, garnished with parsley if desired.
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