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Overview
Carrots bring their own sweetness to the plate. A little butter helps coat them, while the skillet finish turns the bag liquid into a glaze that clings to each piece.
Start with evenly cut chunks so you can check tenderness without finding a hard center in one piece and a soft edge in another. This focused guide covers carrots on their own; the root-vegetable guide is useful for comparing other vegetables.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Tender Glazed Carrots | 183°F | 1 hour |
One pound of medium-to-large carrots, peeled and cut into 1-inch chunks, spread evenly in a bag with butter, sugar, and salt. This schedule does not cover whole large carrots, mixed root vegetables, or a tightly packed block of pieces. Start timing when the bag enters the fully heated circulating bath. Check tenderness after the listed time and finish firm pieces on the stove. Serve immediately.
Choose your texture
- 183°FTender Glazed Carrots
- Tender pieces that keep their shape when lifted with a spoon.
Best for
- One pound of medium-to-large carrots, peeled and cut into 1-inch chunks, spread evenly in a bag with butter, sugar, and salt. This timing does not cover whole large carrots, mixed root vegetables, or a tightly packed block of pieces.
Get it ready
- Rinse the carrots under running water, trim damaged areas, peel, and cut into 1-inch chunks.
- Use 1 pound of prepared carrots with 2 tablespoons butter, 1 tablespoon sugar, and a little salt.
- Spread the pieces evenly in a food-safe bag rated for this cooking temperature. Seal without leaving a large pocket of air.
- Fully submerge in the heated circulating bath and start timing. Use a suitable rack or weight if the bag floats, leaving water free to circulate.
Finish and serve
- Open the bag carefully and test a thick piece with a fork. If the center is still hard, transfer the carrots and liquid to a covered saucepan and cook until tender before glazing.
- Transfer the tender carrots and their cooking liquid to a wide skillet. Cook while stirring gently until the liquid coats the pieces.
- If the coating looks oily, stir in a small splash of water to bring it together. Take the pan off the heat before the carrots begin to catch.
- Taste for salt, add chopped parsley if you like, and serve immediately.
Useful tips
- Cut each carrot into similar-size chunks; an assortment of whole carrots and small pieces will not soften evenly.
- Use a wide pan for glazing so liquid can evaporate without breaking the carrots apart through constant stirring.
- Add fresh herbs after glazing to keep their flavor fresh.
Common problems
- The center is still crunchy
- The pieces are uneven or the carrots need more time to soften. Finish them in a covered saucepan with their liquid, checking with a fork before making the glaze.
- The glaze looks greasy
- The water has evaporated and the butter has separated. Add a small splash of water and stir gently until the coating comes together.
Questions
QCan I leave large carrots whole?
QCan I cook carrots with potatoes in one bag?
QCan I make a batch for sealed storage?
Cook safely
Wash your hands for at least 20 seconds and rinse the produce under running water before cutting. Remove damaged areas and use no soap on produce. Keep it away from raw meat and seafood, use clean equipment, and serve immediately after cooking and finishing.
The listed time is for texture; it is not a preservation method. These instructions do not cover canning, sealed storage, chilling, reheating, hot holding, or freezing. Never leave a sealed bag at room temperature.