Sous Vide Carrots (2 Flavor Variations!)

Close up of raw sous vide carrots in a sous vide bag filled with carrots, butter and thyme.

Two easy Sous Vide Carrot recipes: Classic Carrots and Maple Glazed Carrots! Sous Vide Carrots are tender, sweet and intensely flavored after only 60 minutes in the water bath.

Most folks think of sous vide meat recipes when thinking of sous vide recipes, not 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.

Close up of raw sous vide carrots in a sous vide bag filled with carrots, butter and thyme.

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 Recipes
Sous Vide Corned Beef
Sous Vide Pork Tenderloin
Sous Vide Ribeye

Close up of raw sous vide carrots in a sous vide bag filled with carrots, butter and thyme.

Tender Sous Vide Carrots

Easy Sous Vide Carrots are tender, sweet and intensely flavored. After only 60 minutes, you’ll have perfectly cooked carrots full of flavor. These pair perfectly with our Sous Vide Prime Rib.
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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 103kcal
Author: Darcey Olson
Cost: $4.00

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.

Notes

Note 1 – You could also use 1 lb of whole carrots, cut into 2″ chunks.
Note 2 – You could sub in 1/2 tablespoon of dried thyme or rosemary if you don’t have fresh herbs.
Note 3 – Nutritional calculations do not include added salt or black pepper.

Nutrition

Calories: 103kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 89mg | Potassium: 281mg | Fiber: 4g | Sugar: 8g | Vitamin A: 15896IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg
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