Prep the Carrots:

• Wash the carrots thoroughly to remove any dirt.
• Peel the carrots using a vegetable peeler, or leave the skin on if you prefer a more rustic approach.
• Slice the carrots into evenly sized pieces. You can cut them into rounds, diagonal slices, or sticks, depending on your preference.

Boil Water:

• Bring a large pot of water to a boil over high heat. Add a pinch of salt (optional) to the water to season the carrots and help them retain their vibrant color.

Blanch the Carrots:

• Once the water is boiling, add the sliced carrots to the pot. Cook the carrots for 3-4 minutes, depending on your desired texture. For crisp-tender carrots, cook for about 3 minutes; for softer carrots, cook for 4 minutes. The carrots should be slightly tender but still retain some crunch.

Shock the Carrots:

• While the carrots are cooking, prepare a bowl of ice water large enough to hold them.
• After cooking, use a slotted spoon or tongs to immediately transfer the carrots into the ice water. This stops the cooking process and helps preserve the bright color and texture of the carrots.
• Let the carrots sit in the ice water for 3-5 minutes to cool completely.

Drain and Dry:

• Once the carrots have cooled, drain them and pat them dry with a clean kitchen towel or paper towels.

Finishing Touches (Optional):

• If desired, toss the blanched carrots with a drizzle of olive oil or a small pat of butter for richness. You can also add a pinch of salt, freshly ground black pepper, or a drizzle of honey or brown sugar to enhance their natural sweetness.
• Garnish with fresh herbs like parsley or thyme for a bright, aromatic finish.

Serve:

• Serve the blanched carrots as a side dish with roasted meats, fish, or a vegetarian meal. They can also be added to salads, grain bowls, or incorporated into pasta dishes.