Sous Vide Carrots

Sous vide carrots, a perfect accompaniment to any Sunday roast.

Prep Time  5 Minutes

Cook Time  30 Minutes

We recommend melting the butter before adding to the vacuum pouch.


  • Carrots
  • Salt
  • Black pepper
  • Butter
  • Olive oil
  • Fresh parsley


  • Set your Uno controller to 90°C (194°F) with 30 minutes cooking time.
  • The water level in the bath should reflect the type of container you are using.
  • Peel the carrots or leave unpeeled, depending on your preference.
  • Add a small amount of oil or butter to a zip lock bag or vacuum pouch and place the carrots inside.
  • If you are using orange and rainbow carrots we recommend placing them into two separate pouches.
  • Seal the zip lock bag or vacuum pouch and submerge completely in the water bath and cook for 30 minutes.

To Serve

  • Empty the contents of the vacuum pouch into a hot pan and caramelize over a high heat for approximately 2 minutes.
  • Season with salt, black pepper and fresh parsley as desired.
  • If not serving immediately, chill vacuum pouches in ice cold water and store in the refrigerator for up to 1 week.