How to Cook Carrots Sous Vide
How to Cook Carrots Sous Vide

Ever tried a sous vide carrot? They are tender but still snappy and taste sweet and intensely carrot-like. You have to try it yourself to believe it!

In this recipe

  • How does sous vide cooking work?
  • Why cook carrots sous vide
  • How long to cook carrots sous vide
  • Make-ahead sous vide carrots

Have you heard of sous vide? Why do we want to cook like this? And why carrots?

These are all excellent questions, dear reader.

How exactly does sous vide work? Well, a immersion circulator immersed in water creates a constant temperature environment that ensures consistent cooking results. It’s the equivalent of slow, gentle poaching that also helps food retain its moisture.

There’s a bit of a learning curve when using this style of cooking, but it’s nothing to be overly cautious about. It’s mostly a manual process, not unlike cooking in a slow cooker.

New to sous vide cooking? Start here!

  • Everything you were wondering about sous vide cooking at home
  • How to use your new sous vide immersion thermostat
  • How to seal food without a vacuum sealer
  • Sous vide and food safety: what you need to know

What’s so special about sous vide carrots?

The carrots in today’s recipe not only become beautifully tender when cooked sous vide, but they also become intensely flavorful – it’s as if cooking sous vide concentrates the flavors and transforms them into the best specimens of the carrot. They get sweeter and crunchy, but also taste earthy and distinctly carrot-in a way that frying or steaming can’t achieve.

The low, slow method of sous vide cooking works well with many vegetables, and carrots are no exception. Steamed carrots sometimes get mushy or just too wet to the touch, and they lose their bite very quickly if you don’t keep an eye on them. Oven-roasted carrots can also become easily overcooked and mushy as their tough fibers soften.

Because sous vide cooking involves enclosing the carrots in a tightly sealed plastic bag and then gently cooking them in precisely controlled hot water, they are protected from both water absorption and moisture loss and are not nearly as likely to overcook.

How long to cook carrots sous vide?

Compared to many other sous vide recipes, carrots cook fairly quickly. A large cut of meat, like a bottom round roast, can take up to 24 hours to tender, but carrots are ready in 15 to 20 minutes, making them an easy side dish for dinner.

Exact timing will depend on the size and thickness of your carrots (e.g. lean, lean spring carrots versus fatter, knobby supermarket carrots). I would recommend checking your carrots after about 15 minutes and then resealing the bag and cooking longer if needed. If you can stick a fork into the thick part of the carrots and remove them easily, they’re done.

  • Tip for cooking! If you find the carrots are floating when you add them to the sous vide bath, carefully remove the bag from the water and add several scoops, which will weigh down the bag and keep the carrots submerged while cooking.

Make-ahead sous vide carrots

One of the biggest benefits of sous vide cooking is that you can prepare meal components like these carrots ahead of time and quickly reheat them when needed.

After cooking, let the carrots cool in their bag, then toss them in the fridge for later. You can then reheat them as needed for a quick side dish or add them to other dishes like quick pasta, salads, soups or quesadillas.

I cooked these carrots and ate some of them as I tried them because they were irresistible. I put the rest in the fridge and later browned them in a cast iron skillet with some sous vide potatoes I also cooked earlier in the week.

More sous vide recipes to try!

  • Sous vide potatoes
  • Sous vide pork chops
  • Sous Vide Teriyaki Salmon
  • French sous vide dip sandwiches
  • Sous vide beef fillet with port wine and garlic

How to cook carrots sous vide

preparation time
5 minutes

cooking time
15 minutes

total time
20 minutes

up to 6 servings

You can also cut your carrots into coins and cook them that way. Depending on the diameter of the carrots and the thickness of the slices, allow 8 to 11 minutes.


  • 1 bunch carrotsabove 1 lb

  • 1 to 2 tablespoon fresh tarragonchopped, plus more for serving if desired

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 tablespoon olive oil


  1. heat water:

    Fill a pot with water and place your immersion circulator in it. Set your immersion circulator to 194°F and allow the water to come up to temperature.

  2. Prepare carrots:

    Meanwhile, wash and peel the carrots. Cut off the green leaves and reserve them for another use (like carrot top pesto!). Cut off the top and bottom as you like.

    Place the carrots in a ziplock gallon-size plastic freezer bag along with the tarragon, salt, black pepper, and olive oil. Throw them together in the bag to distribute the ingredients.

  3. Closing the bag:

    Seal the bag as tightly as possible using the water displacement method to push all the air out: place the food in the bag and slowly lower it into the water, the pressure of the water forcing the air through the top of the bag. Once the air has escaped from the bag, seal it just above the waterline. You can do this in the pot of water while it’s heating up (just be careful if the water is already steaming!). (Read more here.)

    If the carrots are floating in the water, add a few heavy tablespoons from your cutlery drawer, which will help weigh down the bag and keep the carrots submerged. The carrots need to be completely submerged to cook evenly.

  4. Cook carrots:

    Once the thermostat has reached the correct temperature, dip the bag of carrots into the pot.

    Cook thinner carrots for 15 minutes, very thick ones up to 25 minutes. If you have any doubts at all, after 15 pull them out, gently open the bag and use a fork to determine how soft they are. If they get stuck in the carrot, they’re not ready; Reseal the bag and return the carrots to the water.

  5. Surcharge:

    Remove from the water, turn off the circulation pump and serve immediately. Sprinkle with some freshly chopped tarragon and sea salt, if you like. You can also drizzle the cooking oil over the plated carrots.

nutritional information (per serving)
67 calories
5g Fat
6g carbohydrates
1g protein
Previous articleRoasted Parsnips
Next articleEasy Chicken Pot Pie
Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!