Menu Enter a recipe name, ingredient, keyword...

Sous Vide Glazed Carrots


Google Ads
Rate this recipe 4.4/5 (8 Votes)


  • 1 pound baby whole baby carrots, peeled, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks with the faux-tourné cut
  • 2 tablespoons unsalted butter
  • 1 tablespoon granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon chopped parsley (optional)


Adapted from


Step 1

Preheat water oven to 183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. 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.

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. Season to taste with salt and pepper, stir in parsley, and serve.

You'll also love

Review this recipe

Carrot Souffle Moroccan Roasted Carrot and Chickpea Quinoa Salad