If you want to elevate your side dish game with minimal effort, Sous Vide Carrots are the perfect answer. By gently cooking the carrots at a precise temperature, you'll unlock their natural sweetness and vibrant color, transforming an everyday veggie into something special.
Carrots are one of my favorite vegetables, but until the last few years, I never realized how much I enjoyed the taste when cooked. I’ve been enjoying these balsamic glazed carrots and honey-glazed carrots, and this sous vide carrot recipe is now a regular in my rotation.
If you like tender carrots with an intense carrot flavor as much as I do, cooking carrots in the sous vide is a must-try!
Looking for more sous-vide cooking inspiration? Don’t miss my sous vide corn, sous vide trip tip, and sous vide chicken drumsticks.
Ingredients
- Carrots: I use whole sliced carrots, but baby carrots are also a great option.
- Butter: I use unsalted butter in my kitchen, but salted works just fine. Olive oil could also be used, but will change the flavor profile a bit.
- Honey: Maple syrup or brown sugar could be substituted.
- Fresh Minced Ginger: Introduces a subtle, aromatic spice that elevates the overall flavor complexity.
- Sea Salt: Kosher salt is also a great option.
- Black Pepper: Freshly ground is best.
- Fresh Rosemary: Fresh thyme or other fresh herbs can be used.
Tips and Tricks
- If you don't have a vacuum sealer, the water displacement method works well in a pinch—just slowly lower a ziplock bag into the water until air escapes, then seal.
- For a caramelized finish, slightly increase the heat when sautéing the carrots in butter, but keep a close eye to prevent burning.
- Want to make this recipe for meal prep? You can pre-cook them and store them in the sous vide bag in the fridge for up to five days. You can reheat in a water bath or simply cook them in the skillet until heated through.
- Leftover carrots make a fantastic addition to salads or grain bowls; store them in the refrigerator for up to five days.
Step by Step
Place carrots in a vacuum sealer bag. (You could also use the water displacement method and a zip top freezer bag.)
Cook for 1 to 2 hours.
Tools
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- Sous Vide Machine (I use the Breville Joule Sous Vide Immersion Circulator)
- Sous Vide Bag and Vacuum Sealer or Ziplock Bags
Sous Vide Carrots with Honey
If you want to elevate your side dish game with minimal effort, Sous Vide Carrots are the perfect answer. By gently cooking the carrots at a precise temperature, you'll unlock their natural sweetness and vibrant color, transforming an everyday veggie into something special.
Servings: 8
Calories: 54kcal
Equipment
- sous vide machine
Ingredients
- 1 ½ pounds carrots peeled and cut into 1-inch pieces
- 3 tablespoons butter divided
- 2 tablespoons honey
- 1 teaspoon fresh minced ginger
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 springs fresh rosemary
Instructions
- Preheat a water bath to 185°F.
- Place the carrots into a vacuum sealer bag. Add two tablespoons of the butter, honey, ginger, salt, pepper, and rosemary springs. Seal the bag. (Alternatively, you can use the water displacement method to seal the bag.
- Lower the bag into the water, making sure it is fully submerged.
- Cook for 1 hour or up to 2 hours.
- Remove from the water bath and let the carrots sit in the sealed bag for 10 minutes.
- Heat the remaining butter in a large skillet over medium high heat. Add the contents of the bag and cook for 3 to 5 minutes to reduce the liquid. Remove the rosmary and serve.
Nutrition
Calories: 54kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 325mg | Potassium: 7mg | Fiber: 0.05g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 0.04mg | Calcium: 2mg | Iron: 0.04mg
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