Canned Carrots recipe
Easy Canned Carrots recipe just dump in a pot, and heat on the stovetop with butter, smoked paprika, salt and pepper. Ready in under 10!
I keep a few cans of carrots in my pantry for nights when I just need a quick side dish, and this canned carrots recipe is exactly what I make. It’s simple, just butter, seasoning, and a few minutes on the stove, but it makes canned carrots taste like something homemade. What I like about this canned carrots recipe is that it’s fast, under 10 mins, and you can keep it basic with salt and pepper, or add smoked paprika for a little extra flavor. (check out more ways to flavor canned carrots below) Either way, it’s an easy way to get a veggie on the table without any chopping or peeling.
How to make Canned Carrots
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Add Canned Carrots to a Pot and Season well
Step 1: In a medium saucepan or pot, add the sliced carrots (keep the liquid from one of the cans), butter, smoked paprika (if using), salt, and black pepper.
Simmer all the Ingredients together for 7 Minutes
Step 2: Cook, stirring occasionally, until the carrots are heated through. Transfer to a serving dish and garnish with chopped fresh parsley, if desired. Serve warm.
Canned Carrots Recipe
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Equipment
Ingredients
- 3 cans (14.5 ounces each) sliced carrots drain 2 cans, leave the other undrained
- 4 tablespoons salted butter
- 1 teaspoon smoked paprika optional, for a subtle smoky flavor
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
Instructions
- In a medium saucepan or pot, add the 3 cans of sliced carrots (drain 2 cans, keep the liquid from the other), 4 tablespoons butter, 1 teaspoon smoked paprika (if using), 3/4 teaspoon salt, and 3/4 teaspoon black pepper.
- Place the pot over medium heat. Cook for 5-7 minutes, stirring occasionally, until the carrots are heated through.
- Transfer to a serving dish and garnish with chopped fresh parsley, if desired. Serve warm.
Notes
- Don’t Over-Stir: Canned carrots are already tender, so stir gently unless you want baby food. No need to go wild.
- Use a Silicone or Wooden Spoon: Metal spoons can be a little too aggressive and break the carrots apart. I learned this the hard way.
- Cook Just Until Heated: These carrots are already cooked, so you’re really just warming them up and infusing them with flavor. Five to seven minutes is all you need.
- Taste and Adjust: Canned carrots vary in flavor depending on the brand (some are sweeter, some taste like water with a vague carrot memory). Please give them a quick taste before serving!
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Change up the Flavor of this Canned Carrot Recipe
- Sweet Canned Carrots: Add 2 tablespoons brown sugar and 1 tablespoon maple syrup along with the butter. Sprinkle with a pinch of cinnamon or nutmeg before serving for a cozy, glazed flavor.
- Herb Butter Carrots: Stir in 1 tablespoon chopped fresh parsley or ½ teaspoon dried thyme at the end of cooking. It adds a fresh, savory note that goes really well with roasted meats or chicken.
- Garlic Parmesan Carrots: Add 1 minced garlic clove when you melt the butter, then stir in 2 tablespoons grated Parmesan cheese right before serving. It’s simple, salty, and makes the carrots taste a little more indulgent.
- Honey Dijon Carrots: Mix 1 tablespoon honey and 1 teaspoon Dijon mustard into the pan during the last few minutes of cooking. It gives the carrots a tangy-sweet glaze that pairs great with pork or salmon.
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Serving Ideas
Now that you know how to cook canned carrots so they actually taste good, what do you serve them with? They go with just about anything, but here are some easy ideas to round out your plate:
- Hidden Veggie Mac and Cheese
- Baked Burgers
- Slow Cooker Apricot Chicken
- Ham and Potato Casserole
- Crock Pot Crack Chicken
Super easy and they didn’t even have that “canned carrot” taste! Will be making again!
Yay! Thanks girl!
These were better than I thought! Usually I do frozen carrots, but had a can sitting in my pantry I decided to use. Turned out really well!
So glad you liked them!!
My kids ate these up! Thanks for sharing!
Yay! Happy to hear that!
Really easy and tasty, thanks!
You’re so welcome!