How to Cook Carrots in the Microwave

If you like to eat cooked carrots but don’t want to use the stove, you can use the microwave. Microwave cooking can preserve the freshness and sweetness of carrots, it is also a simple and quick way to cook carrots. There are many recipes to choose from, such as simple steamed carrots, brown sugar carrots, or sweet and spicy cooked carrots!

Table of Contents

Ingredient

stewed carrots

500g carrots
2 tablespoons (30 ml) water

Carrots soaked in brown sugar

500g carrots
3 tablespoons (45 g) butter
1 teaspoon (5 g) grated orange peel
1 tablespoon (15 g) brown sugar

Sweet and spicy cooked carrots

700g carrots
2 tablespoons (30 ml) virgin coconut oil
1 tablespoon (15 g) light brown sugar
½ teaspoon (2.5 g) cumin powder
¼ teaspoon (1.2 g) ground chili
1 teaspoon (5 g) kosher salt
2 tablespoons (30 ml) white vinegar
2 sprigs of scallions

stewed carrots

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Wash and cut 500g carrots into sticks or circles 6mm thick. Wash whole carrots under running water, pat dry and use a sharp knife to remove the hard outer skin. Then, use a sharp knife to cut off the stem and top of each carrot, and then cut it into sticks or slices. ^{[1] X Research Source}

You can also use bagged baby carrots. Baby carrots are usually washed before bagging, but you should rinse and dry them. You can cook them whole or cut them into 2-3 slices.

Place the carrots and 2 tablespoons (30 ml) of water in a microwaveable bowl. Choose a large microwaveable bowl (glass or porcelain bowl) that can hold the carrots and water. ^{[2] X Research Source}

Never use metal bowls in the microwave.
If you only have a plastic bowl, make sure it says microwave-safe.

READ More: How to Reheat French Fries

Cover the bowl with a lid or use cling film. Do not tilt the lid or puncture the wrapper to release steam. You need to keep the steam in the bowl to cook the carrots. ^{[3] X Research Sources}

The wrapper may melt if it touches the carrots. If necessary, use a larger bowl.

Cook carrots on highest power (100%) for 3 ½ minutes. After the microwave stops running, be sure to put on gloves before removing the bowl to avoid burns! Carefully open the lid or wrapper, avoiding the spray of steam on the face or hands. ^{[4] X Research Sources}

The cooking times above apply to a 1000 watt microwave oven. If your microwave has a higher wattage, reduce the time to 3 minutes; If the power is lower, increase the time to 4 minutes.

Stir in carrots, cover and continue cooking until carrots are tender. After stirring the carrots and closing the lid, continue cooking on high power for another 2 minutes. You take it out again and use a fork to check the doneness of the carrots – when the carrots are done, you can skewer them easily with light pressure. If the carrots are undercooked, cook for another minute and repeat as needed. ^{[5] X Research Sources}

It takes about 6-9 minutes to cook carrot slices.
Cooking time for carrot sticks is about 5-7 minutes.
Cooking time for baby carrots is about 7-9 minutes.

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Use carrots immediately after cooking. You can leave it as it is, or add a little salt and pepper. You can also mix it with a small chunk of butter. ^{[6] X Research Sources}

Carrot stew can be added to many main dishes or used as a vegetable side dish. For example, use stewed carrots with grilled chicken breast or grilled fish.

Carrots soaked in brown sugar

Cut 500 g carrots into rounds 5 mm thick. Wash, drain, peel and slice with a sharp knife. Or you can cut the carrots into 5mm thick sticks. ^{[7] X Research Sources}

You can also use 500g bagged baby carrots.

Melt 3 tablespoons (45 g) of butter in a large bowl. Microwave the bowl of butter and cook for 30 seconds on full power, then cook for another 15 seconds at a time until the butter is completely melted. Watch closely as butter can burn very quickly in the microwave. ^{[8] X Research Sources}

Use a ceramic, glass, or microwave-safe plastic bowl with excess volume for the melted butter and carrots.

Add 1 teaspoon (5 g) grated orange zest and 1 tablespoon (15 g) brown sugar. Use shavings of the outer layer of the orange peel – the white flesh underneath is more bitter than the outer layer. Stir the grated orange peel and brown sugar into the butter until dissolved. ^{[9] X Research Source}

You can replace the brown sugar with 1 tablespoon (15 ml) of maple syrup or honey.

Place the carrots in a bowl and mix gently. Use tongs or a spatula to stir the carrots in the butter-sugar-orange peel mixture. ^{[10] X Research Source}

The mixture will stick to the carrots more easily if you pat the carrots dry with a paper towel.

Cover the bowl and cook for 5-8 minutes in the microwave on maximum power. Use lids or cling wrap without vents. After 3 ½ minutes, remove carrots to check for doneness and toss gently, then cook for another 90 seconds at a time until they can be easily pierced with a fork. ^{[11] X Research Source}

Wear heat-resistant gloves and pay attention to the hot steam when removing the bowl to examine the carrots.
Cooking time may vary depending on the microwave oven. This recipe applies to a 1000 watt microwave oven.

Remove carrots to a plate and serve while still hot. If desired, you can sprinkle some grated orange peel before serving. Eat carrots with roast pork or leave them as is! ^{[12] X Research Source}

Sweet and spicy cooked carrots

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Cut 700 g carrots into 1.5 cm thick round slices. Wash and peel the carrots before using a sharp knife to cut them into round slices. You can also use baby carrots instead of sliced carrots. ^{[13] X Research Source}

If the size difference between the two ends of the carrot is too large, cut the round slices at the large end to make the size more uniform.

Melt coconut oil, brown sugar and seasoning in a baking tray. Use a 20cm x 20cm baking tray and microwaveable. Stir well and microwave the following ingredients until the sugar dissolves (about 30 seconds): ^{[14] X Research Source}

2 tablespoons (30 ml) virgin coconut oil
1 tablespoon (15 g) light brown sugar
½ teaspoon (2.5 g) cumin powder
¼ teaspoon (1.2 g) ground chili
1 teaspoon (5 g) kosher salt

Place the carrots in a tray and add 2 tablespoons (30 ml) of white vinegar. Add vinegar, stir well, add carrots and stir gently until carrots are absorbed. ^{[15] X Research Source}

Cover baking tray with cling film. Cover the tray with cling film and use the tip of a knife to poke 6 holes for ventilation. Without air vents, carrots will be soft instead of crispy. ^{[16] X Research Source}

If the baking tray has a lid, use a lid instead of cling film.

Put the tray in the microwave and cook for 5 minutes at a time. Cook for 5 minutes in the microwave on the highest power (100%) then remove the tray, open the lid and mix quickly. Close the lid and continue cooking 2 more times. If the carrots can pass through the fork easily and most of the liquid has absorbed, you can stop cooking. ^{[17] X Research Source}

If the carrots are not yet tender, cook for another 2 minutes at a time (take out and stir between times) until fully cooked.
Be careful when opening the lid to stir the carrots – the hot steam can burn you!

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Finish the dish with 2 sprigs of scallions. Knead the chopped scallions into the carrots, then sprinkle the rest on top as you prepare to serve this dish. Now you can enjoy your product! ^{[18] X Research Sources}

This carrot dish is delicious with grilled shrimp, or you can serve it with rice.

Things you need

Chopping board and knife for cutting carrots
Tray for the microwave
Microwave oven

Ingredient

stewed carrots

Carrots soaked in brown sugar

Sweet and spicy cooked carrots

Steps

stewed carrots

Carrots soaked in brown sugar

Sweet and spicy cooked carrots

Things you need

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