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Sous Vide Glazed Carrots Recipe

J. Kenji López-Alt

Sous-vide carrots are intensely flavorful and perfectly cooked––Every time.

Published: Last Updated:
Sous Vide Glazed Carrots Recipe

Glazed sous-vide carrots. [Photographs: J. Kenji Lopez-Alt]

There are some vegetables for which sous-vide cooking can't be beat. Carrots top that list. When cooked in a sealed bag with a little bit of butter, sugar, and salt, the natural flavor of the carrot intensifies into a sweeter, stronger, and downright tastier version of itself.

Why It Works

  • at 183°F, carrots will soften but not turn mushy.
  • Cooking carrots sous-vide cooks them in their own juices, packing them with intense carrot flavor.
  • Tossing the carrots in the skillet for a couple minutes after cooking glazes them in their reduced juices, enhancing their flavor and appearance.

Read more: Sous Vide 101: Glazed Carrots

  • Yield:Serves 4 to 6
  • Active time: 10 minutes
  • Total time:About 1 hour
  • Rated: 4.8181818181818

Ingredients

  • 1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (12g) granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon (15ml) chopped parsley (optional)

Directions

  1. 1.

    Preheat sous vide precision cooker to 183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week.

  2. 2.

    Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes. Season to taste with salt and pepper, stir in parsley, and serve. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.

Anova Precision Cooker

Review: The Best Immersion Circulators $157.50 from Amazon
This Recipe Appears In
Sous Vide 101: Glazed Carrots The New $199 Sansaire Sous Vide Circulator is the Solution We've Been Waiting For We Test the $199 Sous Vide Circulator From Anova

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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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