Sous Vide Sweet and Spicy Glazed Carrots

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Written by Jason Logsdon

Using sous vide to glaze carrots is a simple process that results in a great side dish. You simply peel some carrots and cut them into the size you want. Then pick the seasonings and toss the carrots with them. Add it all to a sous vide bag with some butter and cook them for 45 to 60 minutes at 183°F (83.3°C) or higher and you're all set. You can also briefly cook carrots and their juices in a pan after sous viding them to reduce the sauce for a richer dish. This recipe also works well for other root vegetables such as turnips, radishes, and parsnips.

Sweet spicy glazed carrots

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide sweet and spicy glazed carrots recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Sweet and Spicy Glazed Carrots

  • Published: July 24, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 183°F (83.9°C) for 45 to 60 minutes
  • Serves: 4 as a side

Sous Vide Sweet and Spicy Glazed Carrots Ingredients

For the Sweet and Spicy Carrots

4 large carrots, peeled and chopped into 1/2" (13mm) pieces or 8 smaller carrots, peeled
1 tablespoon butter or olive oil
1 teaspoon white vinegar
1 tablespoon honey
1 teaspoon sweet paprika
1/2 teaspoon chile powder
1/2 teaspoon salt

To Assemble

4 tablespoons chopped parsley

Sous Vide Sweet and Spicy Glazed Carrots Instructions

For the Sweet and Spicy Carrots

At least 45 to 60 minutes before serving

Preheat the water bath to 183°F (83.9°C).

Combine all ingredients into a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking, and seal. Place in the water bath and cook for 45 to 60 minutes.

To Assemble

Once the carrots are tender remove them from the bag and place directly on the plate. Top with the parsley and sprinkle some coarse salt over the top.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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