Sous Vide Carrots with Butter Glaze

Vegetables that are best when cooked sous vide include root vegetables (beets, potatoes, carrots, etc.), crunchy artichokes and asparagus, cauliflower, broccoli, eggplants, brussel sprouts, green beans, fennel, onions, and leeks. In fact, there are very few foods you can’t prepare in a sous vide cooker, and the same goes for veggies. You can even cook corn-on-the-cob sous vide!

Carrots are great starting point – give this simple recipe a go and you’ll never look back!

Picture and recipe sourced from

Ingredients (serves 4, multiply as needed)

  • 8 carrots
  • Olive oil as needed
  • 1 stick salted butter if desired. For vegan, use olive oil.
  • 2 tablespoon dried thyme

Method (10 mins prep time, 20 mins cooking time)

For sous vide:

  • Preheat sous vide to 90 °C / 194 °F.
  • Peel carrots (you can skip this step if you prefer the nutrients of carrot skins).
  • Package in vacuum bags with a little olive oil to prevent carrots from sticking. If you’re using heirloom carrots, you’ll want to bag by color to keep the colors from bleeding.
  • Submerge the bag(s) and cook for 15-20 minutes.

To glaze:

  • Remove carrots and chop as desired.
  • In a skillet over medium-low heat, either melt butter or heat olive oil. Add thyme and warm until fragrant.
  • Add carrots to skillet and toss until covered and carmelized.