Sous Vide Root Vegetables with Brown Butter

Anova Culinary

We love roasted root vegetables. We’re also the kind of people who get easily distracted. Unfortunately, the combination often results in overcooked carrots, turnips, parsnips, and onions (though we’ve certainly undercooked them a few times). Cooking root vegetables sous vide takes away the guess work of opening the oven every 20 minutes to see if they’re done. Or forgetting to do that and finding them really, really too done. With a precision cooker, we can cook the vegetables to perfection then crisp up the outsides in brown butter at the end. Brown butter is one of our favorite things ever: it’s sweet, savory and simple. And it’s the perfect dressing for sous vide root vegetables. NOTE: In place of rosemary, you can use fresh thyme or fresh sage. You can also add or substitute in other root vegetables, such as golden beets and radishes.


Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 185F / 85C



  1. Preheat the Anova Sous Vide immersion circulator to 185°F (85°C).
  2. Divide the vegetables and rosemary equally between two large zipper lock or vacuum seal bags. Add 1 tablespoon oil to each bag. Season with salt and pepper.
  3. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 3 hours.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Heat a large skillet over high heat. Add the entire contents of both bags to the skillet. (Stand back; there will be splatter.) Cook until the liquid is reduced to a syrup, about 5 minutes.
  2. Add butter to the vegetables and toss the vegetables thoroughly. Continue to cook over high heat, stirring frequently, until the vegetables are browned, about 5 minutes. Serve warm as a side for beef, pork, or chicken.