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  • Prep-time: / Ready In:
  • Makes 6 cups

Poaching carrots allows their natural flavor to shine through. Here, basil and garlic add savory aromas that elevate an ordinary side dish to new and delicious heights. Any color of carrot will work in this recipe, but we love how rainbow carrots add visual intrigue that turns this dish into a veggie treasure trove. Don’t have any fresh basil on hand? Feel free to swap in dill, fennel, or parsley to see which herb pairing tickles your taste buds. Serve alongside veggie burgers, pasta salads, or even homemade pizza when you’re craving an extra dose of nutrient-dense produce that won’t overpower the flavors of your main course.

For more carrot side dish recipes, check out these tasty ideas:


  • 2 cloves garlic, thinly sliced
  • 1¾ lb. large carrots, bias-sliced (6 cups)
  • ¼ cup chopped fresh basil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. Heat an extra-large nonstick skillet over medium. Add garlic and cook just until starting to brown, stirring frequently. Add carrots and ½ cup water; stir well. Cover and cook 10 to 15 minutes or until carrots are tender. Remove lid and cook off any remaining liquid, stirring occasionally to prevent sticking.
  2. Stir in basil. Season with salt and pepper. Serve warm or chilled.

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Becki3 months ago
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Yes, this recipe is deceptively simple and easy, but it’s delicious on its own with no extra ingredients needed. For some reason, I was not allowed to “rate” this recipe as it didn’t allow me to click on the stars. However, I would give it 5 stars for ease and taste.

Carol A McCollum4 months ago
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hmmm… think I’ll try adding red chili pepper flakes, sliced onion, pineapple chunks (no added sugar), and maybe some cilantro.


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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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