Glazed Carrots

Sous Vide Glazed Carrots

I have been reading a lot lately about Sous Vide and I got to thinking that maybe I could  use my electric roaster as a Sous Vide cooker as it has a good range of temperatures. I filled it with hot water, put the rack in it so the carrots weren’t laying directly on the bottom and turned it to the proper temperature for carrots (184 F.) and let it preheat for about an hour.



While the water was coming up to temperature I peeled and cut up some carrots and placed them in a FoodSaver bag.


I then added the rest of the ingredients and sealed the bag using a FoodSaver.


I clipped a couple of refrigerator magnets onto the sides of the bag to help the bag stick to the bottom of the roaster so the food was all submerged under water.


The top of the roaster has a couple small holes which my instant-read thermometer fit into perfectly and the stem was long enough to go down into the water. After about an hour the water temperature read 184 F. so I placed the prepared carrots in the bottom of the roaster and returned the lid with the instant-read thermometer on top.


The roaster did a pretty good job of holding the temperature right around 184. I did open it and stirred the water around a couple of times.

After 45 minutes I removed the cooked carrots and they were ready for the next step. You can either serve them immediately or store them in the refrigerator until ready to serve.

Right before you are ready to serve the carrots remove them from the pouch and place in a skillet over med-high heat and cook for about 2 minutes, stirring constantly.

The next time I cook these I will be able to time them so they are ready to take out of the roaster and glaze right before the rest of the meal is ready..

This is the first thing I have tried by the Sous Vide method and plan on cooking other things as well.



Note: This is a good way to get the “feel” for cooking the Sous Vide method without the expense. Once you decide that you like this method (I DEFINITELY DO) there are a variety of equipment you can buy to achieve it. I have my eye on the Anova Culinary Bluetooth Precision Cooker.

Sous Vide Glazed Carrots
This recipe works with other vegetables like radishes, parsnips radishes and pearl onions. Try different herb combinations as well.
  • carrots cut into even sized pieces (about 3/4")
  • 1 T. butter
  • 1/2 T. sugar
  • 1/2 t. salt
  • 1 T. parsley, chopped
  1. Preheat water to 184 F.
  2. Peel and cut the carrots to even sized pieces and place in either a zip-lock bag or a FoodSaver bag. Be sure to get as much of the air out of the bag as possible. With the zip-lock you can submerge the filled bag in the water to help remove the air and them zip it closed.
  3. Place the bag in the 184 F. water. Be sure that bag stays submerged so the carrots cook evenly. Cook from 45 to 60 minutes.
  4. Once the carrots are done and you are ready to serve them place in a pan over med-high heat and cook for about 2 minutes, stirring constantly to glaze them. Serve immediately.


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