Two easy Sous Vide Carrot recipes: Classic Carrots and Maple Glazed Carrots! Carrots are tender, sweet and intensely flavored after only 60 minutes in the water bath.
These glazed carrots pair perfectly with our Sous Vide Pork Tenderloin, Sous Vide Prime Rib, Sous Vide Ribeye, Smoked Corned Beef or Shake and Bake Chicken.
Most folks think of sous vide meat recipes when thinking of sous vide recipes, like our Sous Vide Corned Beef or Sous Vide Lamb Chops, instead of Sous Vide Vegetables. Enter these delectable sweet glazed carrots. Whether you prefer the classic flavors of butter and herb carrots or maple glazed carrots, this sous vide carrot recipe delivers. If you like carrot recipes, check out our Carrot Ginger Soup recipe.
Table of Contents
How To Sous Vide Carrots
Four steps separate you from a perfectly cooked sous vide carrots. Pre-heat the water bath, vacuum seal the carrots (these are the vacuum bags we use), cook the carrots for 60 minutes then transfer to a hot skillet to create the glaze. They’re as easy to make as Sous Vide Corn on the Cob and Sous Vide Mashed Potatoes.
What Temperature Do You Sous Vide Carrots
183 degrees F is the magic number to produce perfectly tender, slight crunchy carrots. Slightly higher than the temp required to make Sous Vide Asparagus.
How Long Does It Take to Sous Vide Carrots?
About 60 minutes, not including the time it takes to glaze the carrots in a skillet. The upside? All of that time is hands off time. So total hands on time is about 20 minutes.
Recipe Tips
Carrots tend to float, even when using a high end vacuum sealer. When this happens I add a heavy bowl on top of the bag to weight it down. You can always add a few heavy spoons, or pie crust weights (you get the idea) to the bag before sealing.
Equipment Needed To Make This Sous Vide Recipe
Sous Vide Immersion Circulator – Any brand will work! We use the popular Anova Immersion Circulator.
Vacuum Bags – Carrots don’t take up a lot of room so you don’t need anything huge. You can always use a Ziploc bag and use the water displacement method if you’re not up for splurging for bags.
Sous Vide Food Container – Again, carrots don’t take up a ton of room so you can use a large stock pot vs. a dedicated sous vide food container. We use this sous vide food container for our sous vide recipes.
What To Serve Glazed Carrots With:
Prime Rib Recipe (Make sure to check out our Prime Rib Headquarter page!)
Instant Pot Corned Beef
Smoked Prime Rib
Smoked Beef Tenderloin
Smoked Turkey
Smoked Turkey Wings
Instant Pot Roast Beef
Instant Pot Turkey
Ensalada de Coditos (Side Dish Idea)
## I’d love to hear from you! Use hashtag #foodieandwine when you’ve made this recipe and post to social media! Leave a comment below, after you’ve made it, to let me know your thoughts!
Ingredients
Classic Glazed Carrots:
- 1 Lb Whole Baby Carrots (Peeled) (*Note 1)
- 2 tbsp Unsalted Butter
- 1 tbsp Brown Sugar
- 1 tbsp Fresh Thyme or Rosemary (*Note 2)
- ½ tsp Kosher Salt (To Taste)
- Black Pepper (To Taste)
Maple Glazed Carrots:
- 1 Lb Whole Baby Carrots (Peeled) (*Note 1)
- 2 tbsp Unsalted Butter
- 1 tbsp Maple Syrup
- Kosher Salt (To Taste)
- Black Pepper (To Taste)
Instructions
Classic Glazed Carrots:
- Pre-heat the water bath to 183 degrees F, using a sous vide immersion circulator.
- Place the carrots, butter, sugar, herbs and salt in a vacuum bag and seal according to the manufacturers instructions.
- Transfer the vacuum bag to the water bath and cook until tender, approximately 60 minutes.
- Pre-heat a large skillet over medium high heat and empty all the contents of the vacuum bag into it, stirring constantly until the liquid has reduced to a glaze. Should take approximately 8-10 minutes. If the glaze breaks add 1 tsp of water at a time to re-form the glaze.
- Taste and add salt and black pepper as desired. Serve immediately.
Maple Glazed Carrots:
- Pre-heat the water bath to 183 degrees F, using a sous vide immersion circulator.
- Place the carrots, butter, sugar, maple syrup and salt in a vacuum bag and seal according to the manufacturers instructions.
- Transfer the vacuum bag to the water bath and cook until tender, approximately 60 minutes.
- Pre-heat a large skillet over medium high heat and empty all the contents of the vacuum bag into it, stirring constantly until the liquid has reduced to a glaze. Should take approximately 8-10 minutes. If the glaze breaks add 1 tsp of water at a time to re-form the glaze.
- Taste and add salt and black pepper as desired. Serve immediately.
