Glazed sous vide carrots are cooked perfectly every single time, with just the right amount of toothsomeness. They’re never overcooked, and the honey citrus glaze adds tons of flavor! These are some of the best carrots I’ve ever tasted.
Carrots have never been one of my favorite vegetables, that is until I tried this recipe. I think I could eat these glazed carrots just about every day. They’re that good!
They have just the right amount of texture, and the glaze has just the right level of sweetness from the honey and orange, with a touch of acidity from the lemon juice.
How to Make Sous Vide Glazed Carrots
With most sous vide vegetable recipes, you don’t have to worry about spreading the ingredients in a single layer like you do with proteins. For this recipe, the process is so simple:
- Throw all of the ingredients in a bag.
- Press out as much air as possible (pressing the bag against the side of a table helps), then seal the top.
- Slowly lower the bag into a container filled with water and a sous vide immersion circulator set to 185ºF (85ºC). Use kitchen tongs to help push the bag under the water.
- Once the bag is almost completely submerged, open one side of the bag to release any remaining air, then close it back up to seal.
- Cook the ingredients for one hour, then remove the bag from the water.
- Transfer the liquid from the bag into a saucepan and simmer for around 5 minutes until it thickens into a glaze, then toss with the carrots.
Recipe Notes and Substitutions
You technically don’t have to reduce the liquid into a glaze, but I highly recommend it! The carrots will already be infused with a lovely flavor, but the glaze coats the carrots and makes everything that much more pronounced!
You can use baby carrots in place of regular carrots. This recipe will also work with other root vegetables like parsnips.
Glazed Sous Vide Carrots
- 1 pound carrots, peeled and cut into 1/2-inch pieces on the diagonal
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 2 tablespoons fresh-squeezed orange juice (see notes)
- 1 tablespoon fresh-squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup sliced or slivered almonds, toasted
- 2 tablespoons flat-leaf parsley, chopped
- Finishing salt to serve (I used Maldon Sea Salt Flakes)
- Preheat the immersion circulator to 185ºF (85ºC). Add the carrots, butter, honey, orange juice, lemon juice, and salt to a gallon-sized freezer bag, pressing out as much air as possible, then sealing. Slowly add the bag to the water bath, using the water displacement method to remove any remaining air, then resealing the bag, Clip the bag to the side of the container and cook 1 hour.
- Remove from the water bath, then transfer the carrots and liquid to a saucepan or flat-sided skillet. Cook over medium-high heat, stirring occasionally, until the liquid reduces and turns into a glaze, around 3-5 minutes.
- Transfer the carrots and glaze to a plate and top with the almonds, parsley, and finishing salt.