Sous vide carrots are one of my favorite things to make. People always underestimate them and yet every time I serve them there are no leftovers and everyone asks for the recipe! Perfectly tender with just the right amount of caramelized sweetness.
Sous Vide Honey Butter Glazed Carrots
- 1 lb rainbow baby carrots (you can also use standard baby carrots or regular carrots peeled and cut into 2 inch pieces)
- 3 tbsp salted butter
- 1 tbsp honey
- salt & pepper
Preheat water bath to 183 degrees.
In a ziploc or vacuum bag, combine carrots, butter, honey and a pinch of salt and pepper.
Seal bag using vacuum sealer or water displacement method (carrots release gases while cooking and will try to float, so weigh them down or leave a ziploc corner cracked open above the waterline to allow venting).
Cook at 183 for one hour and remove from water bath.
If not planning to serve immediately, carrots can be refrigerated in their bag at this point for up to 1 week.
If serving immediately, heat a large skillet over medium high heat.
Empty contents of bag into skillet and cook, stirring gently but frequently, until carrots are caramelized and liquid is reduced into a glaze, about 10 minutes.
Serve immediately. Garnish with fresh herbs and coarse salt if desired.
Everyone always thinks of meat when they hear sous vide but it’s an incredible way to cook vegetables too! Carrots cooked at 183 degrees are perfectly tender but not mushy. Because they cook in their own liquid, they retain incredible flavor and absorb the flavors of the butter and honey. Reducing the bag juices into a glaze makes for a slightly sweet, buttery caramelized coating. I like to serve them topped with a little bit of fresh thyme and coarse Maldon salt but they’re perfect as is or whichever fresh herbs you like! These can be made ahead of time (up to step 4) and stored in the fridge for up to a week.
Perfect for picky eaters or people who are skeptical about vegetables, these can win anyone over. I have a friend who is not a vegetable fan and after serving her these she actually went out and purchased an Anova. If that isn’t a testimonial to this recipe I don’t know what is!
Recipe adapted from Serious Eats.