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Close up of raw sous vide carrots in a sous vide bag filled with carrots, butter and thyme.
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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.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Keyword: Carrots, Sous Vide Recipe, Sous Vide Vegetable Recipes
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)
  • 1/2 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