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Stovetop Canned Carrots

ByJackie
5 from 2 votes
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!
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This Canned Carrots Recipe is the easiest way to turn a simple pantry staple into a side dish that tastes like it was meant to be on your plate. Whether you like them sweet with a little brown sugar and cinnamon or savory with garlic and herbs, these carrots can be customized to fit whatever you’re in the mood for. And the best part? They take minutes to make, no peeling, no chopping, just heat and season.

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.

Raw carrot slices in a saucepan with butter and seasonings before cooking.
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.
A close-up view of cooked carrot slices in a stainless steel pot, glistening with butter and seasoning.
Step 2: Place the pot over medium heat.
Cooked carrots in a saucepan, showing their glossy, tender texture with a light sauce.
Step 3: Cook, stirring occasionally, until the carrots are heated through.
Cooked carrots being transferred from a pot to a serving bowl, showing the vibrant orange and juicy sauce.
Step 4: Transfer to a serving dish and garnish with chopped fresh parsley, if desired. Serve warm.
A large serving bowl filled with glossy, well-seasoned canned carrot slices, garnished with herbs and a spoon for serving.
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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!
5 from 2 votes
Author Jackie
Servings 8 servings
Course Side Dish
Calories 61
Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes

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Equipment

Meduim sauce pan

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!
Storage in the fridge: Store cooled carrots in an airtight container in the fridge for up to 4 days. They’ll soak up even more buttery goodness overnight.
Freezer storage: You can freeze them, but be warned—they’ll get softer when reheated. If that doesn’t bother you, store them in a freezer-safe container or bag for up to 3 months. Let them cool completely before freezing.
Reheating:
Stovetop: Pour the carrots into a pan over medium-low heat and stir occasionally until warmed through. If they look a little dry, add a small pat of butter.
Microwave: Place carrots in a microwave-safe dish, cover loosely with a lid or damp paper towel, and heat in 30-second bursts until warmed through.
From Frozen: Let them thaw overnight in the fridge, then reheat using the stovetop or microwave method. You can also heat straight from frozen on the stovetop with a splash of water or butter to help loosen them up.

Nutrition

Serving: 0.5 Cup, Calories: 61kcal, Carbohydrates: 2g, Protein: 0.3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 279mg, Potassium: 86mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4163IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 0.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Make This Recipe Yours With Additions

  • Cinnamon: If you’re skipping the paprika and going the sweet route with brown sugar, add in ½ teaspoon of cinnamon.
  • Orange Marmalade: Ditch the paprika and spices, stick with butter and brown sugar, and stir in 1 tablespoon of orange marmalade. You’re welcome.
  • Garlic Powder: Add ½ teaspoon of garlic powder. It gives the carrots a little more herby flavor.
  • Red Pepper Flakes: Sprinkle in ¼ teaspoon of red pepper flakes to feel a subtle heat. It won’t set your mouth on fire, I promise!

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:

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Main Dishes

More Veggies

Carbs

A close-up of a forkful of tender, seasoned carrot slices from a serving plate.

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5 from 2 votes

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