Sous Vide Glazed Carrots Recipe

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

Glazed sous-vide carrots. J. Kenji Lopez-Alt

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.

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.

Recipe Facts



Active: 10 mins
Total: 60 mins
Serves: 4 to 6 servings

Rate & Comment


  • 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)


  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. 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.

Special equipment

Sous vide precision cooker

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