Steam them. Actually if you put them in a microwave safe casserole type dish with a lid add a couple tablespoons of water, it’s best way for them to keep their nutritional value. You have to keep it covered, I would do it in 5 min increments until they are the texture you want.
You can cut them up into sticks and “stir fry” them in a little bit of olive oil with maybe a little bit of chopped garlic until they are just crisp tender.
Or check out this recipe for stir fried carrots with cranberry juice, orange juice and balsamic vinegar!
My favourite way with baby carrots is to steam them. With big ones I cut them into sticks and stir fry them. My partner likes them roasted in the oven.
Tiny bit of water in the bottom of the sauce pan with the carrots thinly sliced. Cook, drain and smother with good quality butter, and a little honey if you wish. Mmmmmmm..
And roast is king if you have the time, all caramel yum yum carrots.
I’m a roaster. Also, I sometimes Julianne them and put them in a frying pan with some sugar, soy sauce and water. These I’ll usually add to sushi rolls or rice with fresh cucumbers and a fried egg (I may be a little crazy).
Julianne or cut in rounds, sautee for just a few minutes with some salt and the littlest bit of garlic. I like to add zuchinni also with the carrots, but start the carrots one minute before the zuchini, because the carrots take longer to cook.