Glazed Carrots


  • 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 (30g) unsalted butter

  • 1 tablespoon (12g) granulated sugar

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon (15ml) chopped parsley (optional)


  1. Set the Yedi Houseware Sous Vide Precision Cooker to 183°F

  2. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal.

  3. Cook carrots in the water bath until fully tender, about 1 hour.

  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, and serve. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.


Sous VideMatthew Revich