Sous Vide Carrots Recipe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Snack
Cuisine: American, Mediterranean
Servings: 4
  • 1 pound whole baby carrots peeled
  • 30 grams unsalted butter
  • 12 grams granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 15 tbsp chopped parsley (optional)
  1. Preheat sous-vide cooker to 183°F.

  2. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. 
  3. 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.
  4. 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.
  5. 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.