Go Back
–+ servings
Blue bowl of carrots on green napkin with fork
Print Recipe
4.50 from 2 votes

HOW TO COOK FROZEN CARROTS

Bright, orange, sweet, tender and flavorful! Amazing results with how to cook frozen carrots. Serve these to friends and they are gonna believe you are a magician, you aren’t going to tell them, right?
Prep Time3 minutes
Cook Time10 minutes
Total Time13 minutes
Course: Side
Cuisine: American
Keyword: Frozen Carrots, Easy Frozen Carrots
Servings: 2 SERVINGS
Calories: 351kcal
Author: Wendi Spraker

Ingredients

  • 1 16 oz package of frozen carrots
  • ½ cup chicken stock
  • 2 Tbs Butter
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tbs honey
  • 2 Tbs Maple Syrup
  • ¼ teaspoon Cayenne Pepper
  • ½ teaspoon cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Green onion or chives for garnish optional

Instructions

  • In a medium saucepan on the stove top, over medium high heat, bring the chicken stock to a rolling boil.
  • Add the thawed carrots to the chicken stock and bring back to a boil.
  • Cut the heat to medium and heat for 5 minutes or until the carrots are completely heated through. Add more chicken stock by the ½ cup full if the stock in the pot evaporates.
  • Once the carrots are heated through, pour off the chicken stock.
  • Add the butter, onion powder, honey, maple syrup, cayenne pepper, cider vinegar, salt and pepper. Mix well and continue to heat over medium heat until the butter melts and the carrots are well coated.
  • Serve hot and garnish with green onion or chives (optional)

Video

Notes

  • If you don’t have chicken stock, feel free to use the same amount of water and a bouillon cube instead or chicken stock concentrate. Simply dissolve the bouillon in the water first.
  • Vegetarian? It’s fine to substitute vegetable broth instead.
  • If you have fresh onion or garlic, feel free to substitute, simply mince and add to the chicken stock initially.
  • You can substitute the honey with brown sugar. That ‘s yummy too.
  • If you are concerned about the cayenne pepper, just go with a pinch instead.
  • You won't’ taste the vinegar, it just adds a pop.
  • If your carrots don’t taste vibrant enough at the end, add more salt and pepper.
  • I use less for the recipe because I don’t want anyone to over salt since it can’t be removed.

Nutrition

Calories: 351kcal | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 939mg | Potassium: 897mg | Fiber: 7g | Sugar: 41g | Vitamin A: 40705IU | Vitamin C: 14.2mg | Calcium: 101mg | Iron: 0.8mg