Sous Vide Carrots

This basic technique for sous vide carrots retains the natural sweetness, bright color, and firm bite that often are lost when cooking carrots traditionally. Carrots will take different amounts of time to cook- the smaller farmer's market carrots will soften much more quickly than tougher carrots found in the supermarket. Caramelize carrots in a skillet for 3-4 minutes to finish with: butter and thyme, spices like vadouvan, garam masala, Italian seasoning, Greek seasoning or herbes de provence. Top with fresh arugula or toasted pine nuts, and enjoy!


1 tbsp RawSpiceBar's Vadouvan or 2 tsp ground coriander plus 1 tsp ground cumin
1 lb heirloom carrots, peeled if desired
Oil or butter
Salt, to taste


1. Package carrots with a bit of oil and butter to prevent sticking. Cook carrots sous vide at 195 degree F, 15-20 minutes. Once carrots bend slightly, they are ready.
2. In a hot skillet, add butter or oil. Add spices and caramelize carrots, 2-3 minutes. Serve and enjoy!

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