We Asked 4 Chefs the Best Way to Cook Carrots—They All Said the Same Thing

Carrots are one of the few vegetables you can put in a salad and also in a dessert, making them a versatile favorite among chefs and home cooks alike. And since domesticated carrots have been cultivated for over 5,000 years, it’s no surprise that several methods for preparing this root vegetable exist. Still, the chefs we spoke to—including Chopped judge and two-time Tournament of Champions winner Maneet Chauhan—agreed that there’s one way to cook carrots in particular to achieve an amazing texture: low and slow. They do this by using methods such as simmering or roasting, because they draw out carrots’ natural sweetness and make them tender.

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Chefs’ Favorite Way to Cook Carrots

“Carrots are one of my absolute favorite vegetables. Growing up in India, red carrots were only available in December, so it was always a special treat. My dad and I would go to the farmers’ market to pick them out, and then my mom would peel and prepare them for gajar ka halwa, a traditional Indian dessert that I’ve included in my book Chaat,” shared Chauhan. 

To achieve the signature texture of her authentic spiced pudding, Chauhan uses a slow cooking method, simmering grated carrots in a small amount of water before introducing warm whole milk, cardamom, saffron and sugar, then allowing the mixture to reduce until the carrots are tender. “[Ghee, paneer and sweetened condensed milk are then added and] cooked low and slow until thick enough to hold a spoon upright. Finally, it’s finished with cashews, pistachios and raisins and best enjoyed warm,” says Chauhan.

The celebrity chef isn’t the only one praising the slow cooking method. Sisters Jenny Engel and Heather Golden Ray behind vegan restaurant Hey, Sunshine Kitchen, say that simmering young carrots brings out their natural sweetness: “After they’ve cooked for 2 to 4 minutes (covered), we add vegan butter, brown sugar, 2 teaspoons of fresh lemon juice, the zest of half an orange and 2 tablespoons of fresh orange juice, along with a dash of sea salt. We continue to cook them until the glaze thickens and the carrots are tender. Then we garnish the dish with dill and serve it warm.” The sisters note not to toss the carrot tops, as they make for a great pesto base.

Because the slow cooking method applies beyond simmering, you can also use it when sautéing, and even roasting, carrots, like executive chef Alex Moreno of The Hideaway in Beverly Hills does when cooking at home. “My favorite way to slow-cook carrots is roasting them low and slow. It draws out their natural sweetness and gives them a deep, rich flavor with a tender texture that still has some bite,” explains Moreno. “We start by peeling and cutting the carrots into thick batons—about the size of steak fries. Then, we roast them at 300°F with just a little olive oil and salt until they’re soft and slightly caramelized, usually around 45 minutes, depending on their size. Once they cool down, we finish them in the air fryer at 400°F for about 8 to 10 minutes to get the edges crispy. As soon as they come out, we toss them with a mix of warm honey, fresh lime juice, lime zest and flaky salt. The result is sweet, tangy and a little savory all at once.”

Moreno shared these two pro tips for home cooks: “First, don’t rush the roast—low and slow is key to unlocking the best flavor. And second, cooling the carrots before crisping helps them hold their shape and gives you that perfect contrast in texture.” 

Other Ways to Cook Carrots

While raw carrots require nothing more than a wash to be enjoyed, cooking them, as these chefs do, can unlock new flavors and textures. Below are a few other methods for cooking carrots that are commonly found in recipes.

• Boiling. This is one of the quickest ways to cook carrots, taking as little as 8 minutes for chopped carrots. But since carrots tend to leach flavor and nutrients with this method, it’s best saved for soups and stews.
• Steaming. Placing carrots in a steamer basket over a boiling pot of water results in a tender texture and also helps the roots to better maintain their nutritional profile. And because steaming effectively breaks down the cell walls of the carrots, they may absorb flavors better, making them ideal for tossing in dressings, condiments or fats like brown butter.
• Baking. Carrots are also great in all sorts of baked goods, from muffins to cake. You can shred or grate them and add them to the batter. 

Popular Carrot Varieties

With more than 500 varieties that grow in a rainbow of colors, from pale yellow to deep purple, there’s a carrot to please every palate. Here are the top four categories of carrots, plus what they look and taste like so you can make the best choice for your cooking needs.

• Imperator. Those big bunches of long, vibrant orange carrots—which are sometimes trimmed and sold as baby carrots—are almost always Imperators. Carrots of this variety typically have a high sugar content and crisp texture, perfect for enjoying raw as a snack or shredded in salads.
• Danvers. This medium-length variety can be spotted by its rounded tops and pointed ends that result in a distinct conical shape. Like Imperators, they’re also often used for baby carrots and have a sweet taste. And with a nearly coreless flesh, they yield extra-tender results when cooked.
• Nantes. These French-born carrots have a cylindrical shape with blunt tips and a reddish-orange hue. Their fine grain makes them ideal for juicing or for enjoying raw.
• Chantenay. Sweet and stocky, these heirloom carrots have noticeably short roots and tops when compared to other varieties. Their firm texture makes them an especially good choice for dishes that require a longer cook time, as they tend to hold their shape better, like when roasted or added to stews. 

The Bottom Line

There are many ways to cook carrots, but chefs say that low and slow is key to drawing out the natural sweetness of the root vegetable and achieving a beautifully tender texture. And this slow cooking method can be applied to simmering, sautéing, roasting and more.