These Sous Vide Honey Glazed Carrots are tender and flavorful carrots that have been perfectly cooked in a honey and butter mixture.
Ensured success every time! This recipe is sweet, savory, and full of flavor, and it makes an excellent side dish for a holiday dinner or a weekday meal.
WHY THIS RECIPE WORKS
- It’s an adaptable side dish. For a fancy date night meal, serve these carrots with grilled flank steak and truffle mashed potatoes, or pair them with air fryer frozen meatballs for a quick weeknight dinner.
- Carrots can be cooked to the desired texture using a sous vide machine. The recipe includes instructions for cooking them firm, slightly soft, or very soft!
- Carrots are inexpensive and widely available. You can find them in most grocery stores at any time of year, and they’re not expensive. So there’s no reason these carrots shouldn’t be on the menu all the time!
WHAT IS SOUS VIDE?
Sous vide is essentially a method of cooking that employs an immersion circulator.
This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.
Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.
To learn more about sous vide cooking, go to “what is sous vide cooking?”
WHAT IS THE WATER DISPLACEMENT METHOD?
The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).
Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.
WHAT’S THE DEAL WITH SOUS VIDE CARROTS?
When cooked sous vide, the carrots in today’s recipe become not only tender but also intensely flavorful—as it’s if cooking sous vide concentrates the flavors, transforming them into the finest specimens of carrot.
They become sweeter and snappier, while also tasting earthy and distinctly carroty—in a way that roasting or steaming cannot achieve.
Many vegetables benefit from the low, slow cooking method of sous vide, and carrots are no exception.
Steamed carrots can become mushy or waterlogged if you don’t keep an eye on them, and they lose their snap quickly if you don’t.
As their tough fibers soften, oven-roasted carrots can easily become overcooked and mushy.
Because the carrots are enclosed in a tightly sealed plastic bag and gently cooked in precisely controlled hot water in sous vide cooking, they are protected from both water absorption and moisture loss, and they aren’t at nearly as much risk of overcooking.
HOW DO YOU MAKE SOUS VIDE CARROTS
- This recipe can be made with any type of carrot. I use baby carrots that don’t need to be cut. Simply wash and peel. If you’re using large carrots, cut them into sticks or slices.
- Season the carrots with salt and honey, then place them in a zip-lock bag with the butter. Using the water displacement technique, vacuum-seal it. Sous vide cook for 1 hour at 183°F until tender when pierced with a fork.
- Take the carrots out of the bag and strain the juices into a jar. Drizzle the juices over the carrots and garnish with parsley. Absolutely delectable!
- This recipe calls for honey, but brown sugar or maple syrup can be substituted.
WHAT KIND OF CARROTS TO USE
You can use any type of carrots for sous vide. Sous vide will change the fate of machine-cut baby carrots, carrot coins, whole organic baby carrots, rainbow carrots, tender and soft carrots from your local farmer’s market, or those gigantic carrots from the supermarket!
HOW LONG TO SOUS VIDE CARROTS
The cooking time for carrots, like any other sous vide recipe, is largely determined by the water temperature you set as well as the type of carrots you select.
Let’s start with a look at the various cooking times at various temperatures.
183°F FOR 1 HOUR
- For sous vide carrots, the most common temperature and cooking time are 183°F for one hour. This is my preferred method. It works perfectly for whole baby carrots, small tender carrots from a farmer’s market, and large supermarket roots. I’d recommend cutting those large woody carrots into sticks before cooking.
194°F FOR 15-25 MINUTES
- Set a higher temperature of 194°F if you want your carrots to cook faster. Depending on the size and type of carrots, they will usually take between fifteen and twenty-five minutes to cook.
- We all know that one of the advantages of sous vide cooking is that overcooking food is nearly impossible. Please keep in mind that at this temperature, if you leave your carrots in the water for an additional ten to fifteen minutes after the timer goes off, they may be too soft.
176°F FOR 1-2 HOURS
- Want to run some errands without having to worry about overcooking your carrots? You can also sous vide carrots for one or two hours at a lower temperature of 176°F. At this temperature, the carrots will still be firm and bright, and you’ll be much less likely to overcook them.
HOW TO TELL IF THE CARROTS ARE DONE
Now, with those temp options and time ranges, how do you know when your carrots are perfectly done?
After fifteen minutes at 194°F, or an hour at 176°F or 183°F, check the texture. When your carrots bend slightly, they’re ready. If not, leave them in the water bath for a little while longer.
When sous vide cooking, most of us use vacuum bags for the best results. You’ve neatly packed all of your carrots into a vacuum bag and sealed it for sous vide cooking.
You want to check the doneness after a certain amount of time. When you open the vacuum-sealed bag, air enters.
You look at the carrots and think they could use a little more time to reach that heavenly texture. Now you must remove the opened bag, seal it, suck the air out, and place it back into the water bath. What a pain!
Here’s a pro tip: don’t put all of your carrots in the same sous vide bag. Check the doneness of the carrots in a Ziploc bag with fewer carrots.
If your carrots require more time to cook, you can leave the main vacuum-sealed bags alone.
Whether you use sous vide bags or Ziploc bags, the question now is how to keep your carrot bags submerged. Continue reading.
To ensure even cooking, make sure the carrots are roughly the same size and are arranged in a single layer in the sealable bag.
- Spread the glaze ingredients over the carrots as much as possible while they are still in the bag.
- You can use olive oil instead of butter. Just make sure it’s of high quality because it’ll have the best flavor.
- You can also use honey instead of maple syrup.
- The carrot bag should be completely submerged in the water bath. If air gets into the bag and causes it to float, simply open it, remove the air, and reseal it.
- To keep the bag from floating, you can weigh it down with something heavy (such as a few utensils) or use sous vide weights.
Frequently Asked Questions
Set your water bath to 184 degrees Fahrenheit for the best results.
This is determined by your preferred texture as well as the thickness of your carrots. Cook for 1 hour for firm carrots. Cook for 12 hours for slightly soft carrots. Cook them for 2 hours if you want very soft carrots. If your carrots are very thin, you may want to shorten the cooking time.
While I haven’t tried this recipe with baby carrots, you may need to reduce the cooking time if you do.
Yes, as the cooking liquid caramelizes around the carrots in the skillet, this final step completes the glaze. This method only takes 3-5 minutes to finish the carrots, so don’t skip it!
Sous Vide Honey Glazed Carrots Recipe (Tender and Flavorful)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 10 minutes
- Yield: 4 servings 1x
Sous Vide Honey Glazed Carrots are tender and flavorful carrots that have been simmered in a mixture of honey and butter before being topped with a sprinkling of parsley. The sous vide method cooks the carrots until they are perfectly tender. This recipe is sweet, savory, and full of flavor, and it makes an excellent side dish for a holiday dinner or a weekday meal.
- 1 pound baby carrots or you can use large carrots and cut them into smaller chunks
- 1 ½ tablespoons butter
- 1 tablespoon honey
- 1/8 teaspoon salt plus additional for serving
- chopped parsley optional for serving
- Fill a large container or pot halfway with water to start the Sous Vide Water Bath. Set the temperature of the sous vide precision cooker to 183°F (84°C).
- Carrot Preparation: Wash and peel the carrots. (I used whole baby carrots, but you can cut them into slices or sticks if yours are too large.)
- Combine the carrots, honey, and salt in a large mixing bowl. Toss with a fork until evenly coated. (I rub the seasonings all around the carrots with my hands.)
- Vacuum-seal the Bag: Place the seasoned carrots and butter in a zip-lock bag in a single layer. I also used the sous vide weight to help weight down the bag so it wouldn’t float in the water bath. (Make sure to arrange in a single layer; if your bag is too small, use multiple bags.)
- Use the “water displacement” technique or a vacuum sealer to seal the bag. (Seal all but one corner of the bag, then slowly place it in the water bath, making sure everything below the zip-line is covered by water before sealing the rest of the bag.)
- Cook the carrots sous vide: Place the bag in a warm water bath and cook for 1 hour. Make sure the carrots are completely submerged while the bag’s seams are above water. (If your bag is still floating, add heavy kitchen items to weigh it down.)
- Take the carrots out of the bag and collect the juices in a jar. The juices are delicious as is, but if you want to thicken them, heat them in a skillet over medium-high heat for 2-3 minutes to thicken them into a thicker glaze.
- Drizzle the carrots with the glaze and season with salt and pepper to taste. Serve right away!
When purchasing carrots, look for firm carrots that are bright orange in color and have smooth skin.
Refrigerate any leftover sous vide honey glazed carrots in an airtight container. They can last up to 5 days.
This recipe can be used to cook parsnips and turnips.
- Category: Vegetables
- Method: Sous Vide
- Cuisine: French
- Serving Size: 4 servings
- Calories: 93kcal
- Sugar: 10g
- Sodium: 199mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Protein: 1g
- Cholesterol: 11mg
Keywords: Sous vide, sous vide carrots, carrots recipe, side dish carrots