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.
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My Canned Carrots Recipe At A Glance
Primary Cooking Method: Stovetop
Number of Ingredients: 5
Total Prep Time: 2 minutes
Total Cook Time: 7 minutes
Level of Effort To Make: Easy Peasy
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Canned carrots never really excited me growing up. They were always that one vegetable hanging out in the back of the pantry, just waiting to be used. But then I figured out that with a little butter, the right seasonings, and about five minutes of effort, canned carrots can actually be delicious. Like, buttery, slightly sweet, and completely addicting.
Once you try carrots this way, you’ll never let another can sit forgotten in the pantry again.
5 Ingredients to make Canned Carrots
- 3 cans (14.5 ounces each) sliced carrots: Drain two cans, but keep the liquid from the third. That extra liquid helps warm everything without making them extra mushy.
- 4 tablespoons salted butter: Butter fixes everything. It’s what cooks the can out of the carrots. If all you have is unsalted butter, add an extra 1/4 teaspoon of salt.
- 2 teaspoons smoked paprika: Adds a subtle smoky flavor If you want your carrots sweet, skip the paprika and add 4 tablespoons of brown sugar instead. Boom—glazed carrots.
- 3/4 teaspoon salt & 3/4 teaspoon black pepper: Because canned carrots come with almost no flavor of their own. I highly recommend tasting and adjusting as you go.
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!
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.
My Best Cooking Tips for Making This Canned Carrots Recipe
- 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!
What to Serve with Canned Sliced Carrots
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:
Main Dishes
More Veggies
- Canned Green Bean Recipe
- Brussels Sprouts
- Steamed Broccoli
Carbs
- Dinner Rolls
- Cornbread
- Garlic Bread
- Cheese toast
How to store & reheat Canned Carrots
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: 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.
Tip: Reheat gently! Canned carrots are soft, and the last thing you want is to turn them into carrot puree.
Quick Recipe Help and Common Questions
Do I have to drain the canned carrots?
Mostly. You’ll have to drain two of the cans, but keep the liquid from the third. If you accidentally drain all the cans, add a splash of water or broth instead.
Can I double this recipe?
Sure! Just use a larger pot so you have enough room to stir without crushing the carrots.
Can I make this dairy-free?
Yes, swap the butter for a dairy-free alternative like vegan butter or olive oil. The flavor will be slightly different, but still tasty
More Easy Side Dish Recipes
- Butter Rice
- Slow Cooker Creamed Corn
- Slow Cooker Baked Potatoes
- Slow Cooker Glazed Carrots
- 3 Ingredient Broccoli Cheese Casserole
I want to hear from you!
If you try this easy Canned Carrots recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Canned Carrots Recipe
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
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.
