Say goodbye to mushy vegetables with this easy yet delicious recipe for Sous Vide Carrots.
The first time I used my sous vide attachment, I wanted to make something that I wouldn’t mind ruining. In other words, I didn’t want to sacrifice chicken or steak on the first run if it didn’t turn out right. Additionally, I wanted to try it with the silicone Tupperware bags I have, which claim to be suitable for sous vide cooking. I figured I’d use carrots as my sacrificial food, as I wouldn’t feel bad if I wasted a couple of dollars worth of carrots.
The good news: it turned out so great that I quickly became an expert at cooking this way. I’m constantly searching for new ways to use this handy gadget and am always happy to share these recipes with you.
A friend recently asked me why I like cooking with my sous vide so much, and I told her it was because it is “mindless.” I don’t have to think about it at all. I toss everything into the bag, seal it tight, and place it in the water. The machine does the rest, and when the time is up, dinner is served. I like my life to be as simple as possible, and knowing how to sous vide has definitely made my life simpler.
Of course, I don’t do all my cooking with the sous vide. There are times when I want to create flavorful and colorful stir-fries, and you can’t get the same effect when cooking a pouch in water. Besides, my air fryer, grill pan, Instant Pot, and slow cooker would all miss me too much if I were to abandon them, not to mention the excellent way roasting brings out the flavors in vegetables. But the sous vide skills are always in my back pocket, waiting for the days where I need cooking to be a little “mindless.”
Make veggies ahead of time with your sous vide!
One of the reasons I enjoy making vegetables like carrots, parsnips, asparagus, Brussels sprouts, broccoli, and more in the sous vide is that it allows me to prepare them up to a week ahead of when I want to serve them. I am not aware of any other cooking method that offers such a long refrigeration time.
The trick is to immediately chill the vegetables in the sealed bag in an ice bath and refrigerate them promptly. That stops the cooking and ensures the veggies will be stored safely. When ready to serve, you can reheat them in their juices or follow similar steps in this recipe by sautéing them in a skillet with oil, butter, or a sauce of your choice. You can also add them to pasta, salad, stir-fries, or soups.
How do I store leftovers?
Let the carrots cool to room temperature, and then refrigerate leftovers in any airtight container for up to 4 days, or leave them in the vacuum-sealed bag for up to 1 week. They can be warmed up in a skillet or microwave. You can also freeze them in freezer-safe bags for up to 2 months. Simply let them thaw in the fridge overnight before reheating.
Serving suggestions
Sous vide carrots are an ideal side dish for Poulet Rôti (French Roast Chicken), Sous Vide Brisket, and Smoked Pork Chops. Serve them with Cod Fish Fillets, Air-Fryer Salmon Patties, or Pan-Seared Shrimp. Add a crisp Green Salad and a side of delicious Roasted Red Potatoes, and you have a great meal ready to enjoy.
Ingredients
- 1 pound carrots peeled and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 teaspoons brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat your sous vide water bath to 183°F using an immersion circulator. Place the carrots, butter, brown sugar, kosher salt, onion powder, and garlic powder in a vacuum-seal bag and seal it well.
- Submerge the sealed bag in the water bath and cook for 1 hour, or until the carrots become tender.
- Remove the bag from the water bath. Pour the contents into a heated, heavy-bottomed skillet over high heat. Stir constantly until the liquid reduces into a shiny glaze, about 2 minutes.
- Season with freshly ground black pepper, adjust salt if needed, and serve immediately, garnished with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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