Sous Vide Glazed Baby Carrots -

5 from 3 votes

Sous Vide Glazed Baby Carrots

You’ll love this easy recipe for glazed sous vide baby carrots. It’s budget friendly, made with simple ingredients and can be customized many different ways including baby food, soups or to just eat as a delicious side dish. A great sous vide beginner recipe!

Prep Time5

Cook Time1 5

Total Time1 10

Course: Sous Vide

Cuisine: American

Keyword: serious eats sous vide carrots, sous vide baby carrots, sous vide carrot baby food, sous vide carrot cake, Sous vide carrots, sous vide carrots how long, sous vide carrots temperature

Servings: -6 Servings

Calories: 51kcal

Author: Valerie Skinner

Ingredients

1 lb Baby Carrots
½ tsp Sea Salt
¼ tsp Ground Black Pepper

For Optional Glazing

1 tbsp Butter
1 tbsp Brown Sugar

Instructions

How long to sous vide carrots was something I personally tested a few times. I found that the right time and temperature for baby carrots was 185 degrees for one hour. This may vary with the texture you desire, but this time and temperature is a great starting point.
Add water to a large pot or sous vide cooking container and fasten your sous vide to the side. Set the temperature to 185 F and wait until it comes to temperature.
As the water is heating up, add your baby carrots to a bowl and toss with salt and pepper until evenly coated. Then vacuum seal them in a single layer in a vacuum sealed bag. Don’t have a vacuum sealer? See notes below.
Submerge the carrots into the water bath. You may need to put a heavy object on top to keep them from floating up. Cook for one hour in the water bath.
Remove from the water bath and heat a heavy bottomed skillet over medium high heat. Add butter and sugar and heat until bubbly. Open the bag of carrots and add to the skillet. You can cook them with the juices in the bag or discard the juices for a more browned carrot.
Turn the heat to high and sauté carrots in the butter and sugar mixture until carrots begin to caramelize at desired level.
Remove from heat and serve hot.
OPTIONAL: If you are using your carrots for another purpose, you do not have to sauté them in butter and sugar to glaze them.

Nutrition