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