Sous vide glazed carrots are truly fantastic. In this recipe, we sous vide carrots with butter and a touch of salt and sugar, then finish them in a pan for a perfect glaze. The result? Insanely good and fool-proof glazed carrots for any occasion.
I have to admit, I was skeptical at first. Why spend an hour cooking carrots sous vide when you could simply glaze them in a pan? But I decided to give them a try cause I heard great things, and my mind was instantly changed. They are amazing.
First off, the flavor tasted like the true essence of a carrot. Second, glazing the carrots the traditional way takes a lot of practice and skill to make perfect. With the sous vide, it is incredibly simple to get awesome results. And last, the texture comes out perfectly fork-tender and delicious.
Now go on and whip up sous vide glazed carrots for your next soirée, fancy dinner, or literally any occasion. You won't be disappointed.
An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.
A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. Ensuring the food is airtight and properly sealed prevents the bag from floating, which can result in uneven cooking. Since we are adding liquid in the bag, please make sure your vacuum sealer is capable of sealing liquids. If not, please use the displacement method.
The displacement method is a technique where you first place your food and marinades in a sous vide bag, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag.
Both of these methods work for this recipe, so use whichever you feel more comfortable with!
Carrot Time and Temperature
Through lots of R&D, we’ve found that cooking the carrots sous vide at 85C/185F for 45 minutes is the perfect combo. This time and temperature gives the carrots the perfect texture and taste that you are seeking.
Glazing the Carrots
Once the carrots finish in the sous vide, remove the bag from bath and pour contents into a large pan. Cook over medium high heat, swirling the pan every minute or so to evenly glaze the carrots.
Once most liquid has evaporated and the carrots are nice and glazed, plate the carrots. Garnish with fresh chopped parsley and flake salt and enjoy!
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a large batch of cheesecakes in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.
Check out our full list of recommended gear here.
Sous Vide Glazed Carrots Recipe
- 1 lb carrots, peeled and cut ½ inch
- 1 tablespoon granulated sugar
- 3 tablespoon butter, unsalted
- 1 teaspoon salt
- ½ cup water
- Italian parsley, chopped for garnish
- Flake salt for garnish
Set sous vide machine to 85C/185F.
In a bowl, mix together cut carrots, sugar, salt, water and butter sliced into 1 tablespoon pieces.
Pour ingredients from bowl in sous vide bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath 45 minutes.
Remove bag from bath and pour contents into a large pan. Cook over medium high heat, swirling the pan every minute or so to evenly glaze the carrots. Once most liquid has evaporated and the carrots are glazed, plate the carrots. Garnish with fresh chopped parsley and flake salt.