Sous Vide Carrots

These lightly sweetened and buttery carrots are cooked to perfection using a sous vide immersion cooker. While it does take longer than other methods, the carrot flavor is much more pronounced because you're cooking the carrots in their own juices. They are finished under the broiler for extra caramelized sweetness. I like to use small carrots, sold in bunches with green tops attached; trim down the greens, and lightly scrub the carrots for a rustic look.

overhead angle looking down at sous vide carrots on a plate
Prep Time:
10 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 15 mins
4 servings


  • 8 small carrots, cut into 1-inch pieces

  • 2 tablespoons cold salted butter, cubed

  • 1 tablespoon honey

  • ½ teaspoon salt, or more to taste

  • ¼ teaspoon chili powder

  • 1 tablespoon minced fresh parsley leaves


  1. Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.

  2. Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.

  3. Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.

  4. Preheat oven broiler and set rack 4 inches from heat source.

  5. When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.

  6. Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

Cook's Notes:

If your carrots are larger, cut them lengthwise into 1-inch pieces, or increase the cook time. Carrots are done when they bend easily.

If you do not have a vacuum sealer, you may use a large plastic resealable bag. To use the water displacement method to seal a plastic resealable bag, slowly lower the bag into the water, letting the water pressure force the air out of the bag, then seal closed. Halfway through cooking, move carrots around in the bag so they cook evenly.

Nutrition Facts (per serving)

109 Calories
6g Fat
14g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 109
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 403mg 18%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 1g
Vitamin C 7mg 37%
Calcium 37mg 3%
Iron 0mg 2%
Potassium 333mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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