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raw carrots alongside ingredients

Sous Vide Carrots Glazed Recipe

In this recipe we sous vide cook carrots like top chefs do. We play up the sweetness of carrots with a few simple kitchen staple ingredients.
5 from 1 vote
Prep Time 5 minutes
Cook Time 2 minutes
Inactive Cook Time 1 hour
Total Time 1 hour 7 minutes
Course Appetizer, Side Dish
Servings 6 people
Calories 83 kcal


  • Sous Vide Cooker
  • Sous Vide Container or Pot
  • Vacuum Sealer optional
  • Vacuum Seal Bags or Ziplock Bags


  • 1 pound Carrots (baby carrots or 6-8 peeled and cut carrots)
  • 1 tablespoon (tbsp) Unsalted Butter
  • 1 tbsp Sugar
  • 1/2 tsp Kosher Salt
  • dash Black Pepper
  • small handful Parsley optional for garnish


  • Set the sous vide machine to 84°C / 183°F to start heating the sous vide water bath.
    Wancle sous vide cooker cooking multi-colored carrots.
  • Wash and peel the carrots or give them a really good scrub. Make sure you're carrots are roughly the same size. You can cut them into uniform sizes if you'd like.
    carrots in a colander being washed
  • Place carrots and all the ingredients together inside a vacuum bag.
    carrots placed in vacuum seal bag with pad of butter and sugar being added.
  • Vacuum seal the top of the bag getting as much air. out of the bag as possible. Now they're ready to be cooked!
    vacuum sealer sealing carrots and ingredients
  • Cook them at 84°C / 183°F for 1 hour.
    carrots being cooked sous vide
  • After 1 hour, take the sealed bag out of the container. Empty entire contents of bag onto a hot skillet.
    bag of carrots being emptied into pan
  • Saute in a pan your now tender carrots in its own juices with over medium-high heat for 2 minutes to create a shiny glaze. Stir constantly and add optional parsley.
    sous vide carrots in pan
  • Season with salt and pepper to taste.
    carrots being seasoned
  • Enjoy immediately!
    carrots on plate


After cooking, these carrots will last 3 or 4 days in the fridge.
If you need your carrots don more quickly, try 194°F / 90°C for 15-25 minutes.
If you need to extend your cooking time, try 176°F / 80°C for 90-120 minutes.
Keyword Carrots, Sous Vide, Vegetables