Carrots will be sweeter and much tastier if you stop boiling and use 10 minute method

Carrots are a healthy accompaniment to many meals, often being served up as a side dish to a roast dinner or to bring a sweetness to casseroles and stews.

They're one of the sweeter vegetables out there which makes them a popular choice, but they can lose some of their distinctive flavour if they aren't cooked correctly. Boiling carrots is arguably the easiest way to cook them as it simply requires throwing them in some water and heating them up until they're soft. But while this method is straightforward, it can actually hinder their taste as some of the flavour compounds can dissolve into the water, making the end result rather bland.

But food experts say this problem can be avoided if you opt for another 10 minute cooking method instead - pan frying.

Pan frying is not only a much faster way of cooking carrots compared to boiling or oven roasting, it is a great way to seal in some flavour.

The high heat of the pan combined with a bit of fat helps the natural sugars in carrots to caramelise, enhancing their natural sweetness and giving them a slightly charred, crispy texture.

Experts at Tasting Table explain: "If there's one carrot cooking method you should really avoid, it's boiling carrots. You might be tempted to boil carrots to soften the tough tubers for blending into soups, turning into baby food, or serving as a puree.

"But boiling carrots removes water-soluble vitamins like vitamin C and B vitamins like thiamine and niacin, reducing their nutritional content. Unless you plan to drink the boiling water, a large percentage of those vitamins will be lost in the cooking process. It's not just about nutrition, either. The bottom line is that boiled carrots are boring and bland."

To pan-fry carrots, cooking experts recommend peeling and slicing them first, then sauteeing them on a high heat with butter or oil until they are tender and crisp.

You can throw in some extra seasonings like rosemary, salt or pepper, according to your preference, and simply leave the carrots to cook for around five minutes, or until they turn golden brown with crispy edges, before flipping them over and cooking the other side.

Experts at Biting at the Bits said: "Pan-searing is one of the easiest (and most delicious) ways to bring out the natural sugar in carrots. In just 10 minutes you can have a side of perfectly blistered, super sweet cooked carrots without ever turning on your oven."

They add: "The carrots should be tender with a little "bite" to them and have a beautiful golden blister from the pan-sear. Above all, they should be easy to cut using a knife and fork (or just a fork). For softer carrots, cover them with a lid after they've cooked the full 10 minutes and have been seared on both sides. Reduce the heat to low and cook for 5 additional minutes."