Rinse and peel carrots if desired
Cut into sticks, coins, or leave whole
Choose a cooking method:
Boil: Add carrots to salted boiling water; simmer 5–10 minutes until tender
Steam: Steam over simmering water 5–10 minutes until tender
Roast: Toss with oil, salt, and pepper; roast at 425°F/220°C for 20–35 minutes, turning once
Sauté: Cook in a skillet with oil or butter over medium heat; stir 8–12 minutes until tender
Microwave: Add to a microwave-safe dish with a splash of water; cover; microwave 3–8 minutes until tender
Drain if needed
Season to taste with salt and pepper
Optional finishing ideas: butter, olive oil, honey, garlic, herbs, lemon juice, or a pinch of paprika