Sous Vide Honey Butter Glazed Carrots

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Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide mea ...

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Recipe Temp 183 F / 83.9 C
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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.

Ingredients for 4

  • 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

Directions

  • Step 1

    Set Anova Sous Vide Precision Cooker to 183°F / 83.9°C

  • Step 2

    In a ziploc or vacuum bag, combine carrots, butter, honey and a pinch of salt and pepper.

  • Step 3

    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).

  • Step 4

    Sous vide for one hour and remove from water bath.

    • Finishing Steps

    • Step 1

      If serving immediately, heat a large skillet over medium high heat. If not planning to serve immediately, carrots can be refrigerated in their bag at this point for up to 1 week.

    • Step 2

      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.

    • Step 3

      Serve immediately. Garnish with fresh herbs and coarse salt if desired.

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183 F / 83.9 C Recipe Temp
Recipe Time
Prep Time