Glazed Sous Vide Carrots Recipe

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Written by Jason Logsdon
This recipe for glazed sous vide carrots works great for many types of vegetables including radishes, turnips, parsnips, or pearl onions. You can also try different herb combinations like rosemary and thyme for a more savory dish or tarragon and mint for a sweeter combination.

 Sweet spicy glazed carrots This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Glazed Sous Vide Carrots Recipe

 By Jason Logsdon
Published July 13, 2012
Cooking Time: 45 Minutes
Temperature: 183°F / 83.9°C
Serves: 4 People as a side

Sous Vide Carrots Ingredients

4 large carrots, peeled and chopped into 3/4" pieces
1 tablespoon butter
3/4 tablespoon sugar
1/2 teaspoon salt
1 tablespoon fresh parsley, chopped

Sous Vide Carrots Instructions

Pre-Bath

Preheat the water bath to 183°F / 83.9°C.

Combine all ingredients except the parsley in a sous vide pouch and seal. Place in the water bath and cook for 45 to 60 minutes.

Finishing the Sous Vide Carrots

Once the carrots are tender remove them and their liquid from the pouch and place in a pan over high heat and cook for 2 minutes, stirring constantly. Once glazed, place them directly on the plate. Top with the parsley, sprinkle on some coarse salt and grind some pepper on top.

This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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