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Glazed Sous Vide Carrots

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Recipe - Sous Vide Steak with Chimichurri

From the Weston Kitchen


  • 1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
  • 2 tablespoons unsalted butter
  • 1 tablespoon granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon chopped parsley or dill (optional)


  1. Preheat sous vide to 183°F.
  2. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions.
  3. Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week.
  4. Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes.
  5. Season to taste with salt and pepper, stir in parsley or dill, and serve.


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