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Sous Vide Carrots Recipe

This recipe we will sous vide cook carrots as top chefs do, by enhancing their flavor using sweet ingredients.
These carrots will complement any red meat.
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Appetizer, Side Dish
Servings 2 people


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


  • 1 pound Carrots (baby carrots or 6-8 peeled and cut carrots)
  • 2 tablespoon (tbsp) Unsalted Butter
  • 2 tbsp Sugar
  • 2 tsp Kosher Salt
  • dash Black Pepper


  • Set the sous vide machine to 83°C / 183°F to start heating the sous vide water bath.
  • Wash and peel the carrots. Chop them into similar size pieces.
  • Place carrots and all the ingredients together inside a vacuum bag.
  • Vacuum seal the top of the bag getting as much air. out of the bag as possible Now they're ready to be cooked!
  • Cook them at 83°C / 183°F for 1 hours.
  • After 1 hours, take the sealed bag out of the container. Empty entire contents of bag onto a hot skillet.
  • Saute your now tender carrots in its own juices over medium-high heat for 2-3 minutes to create a shiny glaze.
  • Serve with steaks and other red meats, or a side dish along salads.


After cooking, these carrots will last 3 or 4 days in the fridge.
Keyword Carrots, Vegetables