Sous Vide Glazed Carrots Recipe

Sous vide carrots are intensely flavorful and perfectly cooked—every time.

A round white porcelain plate holding multi-colored sous vide glazed carrots. The plate is on a dark blue textured surface and there is a small white bowl holding chopped parsley in the top left corner of the image.

Serious Eats / Eric Kleinberg

Why This Recipe Works

  • At 183°F (84°C), carrots will soften but not turn mushy.
  • The sous-vide method means that the carrots cook 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.

I'm the first to admit that sous vide is not the best way to cook everything, and that goes for the majority of my favorite vegetables. Peas, asparagus, ramps—all those delicious, fresh spring flavors do better with a quick blanch or a sauté.

That said, there are some vegetables for which sous-vide cooking can't be beat. For me, 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 better version of itself. It's one of the few cooking methods where the end result is a vegetable that tastes more like itself than when you started.

Unlike meat proteins, which are fully cooked anywhere between 140 and 165°F (60 to 74°C) or so, vegetables contain pectin, a kind of glue that holds their cells together and keeps them firm. Pectin doesn't break down until 183°F (84°C), which means that no matter what vegetable you cook sous vide, you have to set your water oven to at least 183°F if you would like the end results to be tender. This means that vegetables are one of the cases where the beer cooler hack just won't cut it since it can't maintain a temperature that high for long enough.

Carrots not your thing? The following vegetables will do equally well with the exact same recipe:

  • Small onions (like cipollini or pearl onions), peeled
  • Small radishes, scrubbed of dirt and stems trimmed to 1/4 inch, or large radishes, cut into 1-inch pieces
  • Small turnips, peeled and stems trimmed to 1/4 inch, or large turnips, cut into 1-inch pieces
  • Parsnips, peeled and cut into 1-inch pieces
  • Baby artichokes, trimmed and quartered

If you are just getting started with sous vide, read our essential sous vide guide to get familiar with the basics.


Click Play to Learn How to Make Savory Sous Vide Glazed Carrots

June 2010

Recipe Details

Sous Vide Glazed Carrots Recipe

Prep 5 mins
Cook 65 mins
Active 10 mins
Total 70 mins
Serves 4 to 6 servings

Sous vide carrots are intensely flavorful and perfectly cooked—every time.


  • 1 pound (454g) baby whole small carrots, peeled or well-scrubbed, or 1 pound (454g) medium to large carrots, peeled and cut into 1-inch chunks

  • 2 tablespoons (30g) unsalted butter

  • 1 tablespoon (12g) sugar

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon (15ml) chopped parsley (optional)


  1. Use a sous vide immersion circulator to preheat a water bath to 183°F (84°C). 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.

    A two-image collage. The top image shows a sealed vacuum bag containing carrots, butter, sugar, and ½ teaspoon of kosher salt laying flat on a surface. The bottom image is a top-down shot of the sealed bag placed into a stanless steel pot of water. Also inside of the pot is an immersion circulator displaying a cooking temperature of 183 degrees Fahrenheit.

    Serious Eats / Eric Kleinberg

  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. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze. Season to taste with salt and pepper, stir in parsley, and serve.

    A two-image collage. The top image shows the sous vide-cooked carrots and their juices inside of a stainless steel skillet. The bottom image shows the carrots after the juices have been cooked down to a glaze. The carrots are coated in the glaze and with chopped parsley.

    Serious Eats / Eric Kleinberg

Special Equipment

Sous vide immersion circulator

Nutrition Facts (per serving)
66 Calories
4g Fat
8g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 66
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 10mg 3%
Sodium 157mg 7%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 0g
Vitamin C 2mg 9%
Calcium 23mg 2%
Iron 1mg 3%
Potassium 161mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)