Using the sous vide to cook these maple carrots is the best way! Perfectly tender, slight crunch, and a salty-sweet flavor that you will love!
We all know how obsessed I am with any and all sous vide cooking! And today we are taking it to the veggies and making the most delicious maple-glazed carrots!
I use our sous vide the most for cooking meats for sure, but veggies, desserts, and other foods are often not thought about as often when using the sous vide.
Just like with meats, using sous vide to cook your food ensures that it is cooked through perfectly each and every time. No overcooking or undercooking! The same goes for these carrots and veggies.
The sous vide cooks these carrots perfectly all the way through to where they are tender but not mushy and still have a slight bite/crunch to them. It is perfection!
These are the things I use to make sous viding easy and simple at home.
You don't need a ton of equipment. While those things are nice and helpful - it is not a must-have. I just use a large stockpot * when I sous vide or these clear cambro's. Anything that is deep and big enough for your item your cooking is perfect!
You can also just use gallon zip-top bags. Just make sure you get as much air out as possible so that your veggies don't float to the top when cooking. You can also use a vacuum sealer which makes getting all the air out so easy.
I have two different sous vide immersion circulators. They are (*thankfully*) becoming more popular in home kitchens, and are easy to find on Amazon or places like Costco. This Anova immersion circulator was the first one I had and still love t and use it weekly!
*affiliate link above
- Maple Syrup
- Fresh Thyme
- Salt & Pepper
- Flaked Sea Salt for finishing
How to Sous Vide Maple Glazed Carrots
This recipe is simple and easy! Throw it all in a bag, drop it in a warm bath and it's done!
- Fill a large pot or pot or container with water and place it in your sous vide (make sure the water level is correct for your sous vide). Turn it on and set it to 195 degrees and press start to begin heating.
- Wash and dry your carrots and peel the first layer of skin off with a vegetable peeler. Place inside a gallon zip-top bag or vacuum-sealing bag, along with the butter, maple syrup, thyme, and a pinch of salt and pepper. Close airtight or vacuum seal.
- Drop in the warmed sous vide water bath and once the water has reached 195 degrees, set a timer for 1 hour.
- Once the hour is up, remove the carrots from the bag. Place on a platter and finished with freshly cracked black pepper and flaked sea salt for topping. Enjoy!
What Temperature Do You Sous Vide Vegetables?
Most of the time the majority of vegetables will be cooked in a 183-185 degree water bath when using the sous vide.
For this recipe, however, I found that the carrots were still a little "too crunchy or hard" for my preference. So I bumped up the temp 10 degrees to 195 to get a more tender result in the end.
Frequently Asked Questions
So many! Aside from carrots, you can use the sous vide to cook these veggies: asparagus, new potatoes, zucchini and squash, cauliflower and broccoli, and corn on the cob. You can even get creative with it and make mashed potatoes or a fiesta pepper and onion blend for fajitas! The options are limitless!
Want an extra layer of flavor? Once the carrots are finished cooking - place a cast-iron skillet on the stove over medium-high heat and place 1 tablespoon of butter and 1 tablespoon of olive oil in the skillet and let melt. Place the carrots in the skillet and sear for 2 minutes until there is a nice brown caramelized color on the outside. Searing isn't necessary and the carrots will be ready to eat once the sous vide is finished, but searing is an option for more depth of flavor.
More Sous Vide Recipes
- Sous Vide Mississippi Pot Roast
- Sous Vide Honey Mustard Chicken Breast
- Sous Vide Pumpkin Pie
- Melt in Your Mouth Sous Vide Steak
- Roasted Red Pepper and Egg White Sous Vide Bites
- How to Make Shrimp Cocktail in a Sous Vide
- Sous Vide Vanilla Bean Cheesecake
- Crispy Sous Vide Potatoes
- Buttery Sous Vide Corn on the Cob
- Better than Steamed Sous Vide Broccoli
- The Creamiest Sous Vide Mashed Potatoes
Sous Vide Cooking Resources
- How I Use My Vacuum Sealer to Stock My Freezer
- Why Steak Should Be The First Thing You Sous Vide
- 5 Unexpected Things to Use My Sous Vide For