How to Cook Carrots Sous Vide

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

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: 4 to 6 servings


  • 1 bunch carrots, about 1 pound
  • 1 to 2 tablespoons chopped fresh tarragon, plus more for serving if desired
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Special equipment:


1 Heat the water: Fill a pot with water and place your immersion circulator inside. Set your immersion circulator to 194°F and let the water come up to temperature.

2 Prep the carrots: Meanwhile, wash the carrots and peel them. Cut off and reserve the green leafy tops for another use (like Carrot Top Pesto!). Slice off the tops and bottoms, if you like.

Add the carrots to a zip-top gallon-size plastic freezer bag along with the tarragon, salt, black pepper, and olive oil. Toss together in the bag to distribute the ingredients.

How to Sous Vide Carrots peel the carrots

3 Seal the bag: Seal the bag as tightly as possible using water-displacement method to help press out all the air: Put the food in the bag and slowly lower it into the water, letting the pressure of the water press the air through the top of the bag. Once the air is out of the bag, seal it just above the water line. You can do this in the pot of water as it heats (just be careful if the water is already steaming!). (Read more here.)

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

Sous Vide Carrots Recipe add carrots to the bag Carrots Cooked Sous Vide submerge the bag

3 Cook the carrots: Submerge the bag of carrots in the pot once the circulator has come to the proper temperature.

Cook for 15 minutes for thinner carrots, and up to 25 for very thick ones. If you’re at all in doubt, pull them out after 15, open the bag carefully, and use a fork to determine how tender they are. If they’re getting stuck in the carrot, they aren’t ready; reseal the bag and return the carrots to the water.

Carrots Cooked Sous Vide add spoons to the bag

4 Serve: Remove from the water, turn off the circulator, and serve immediately. Sprinkle some additional fresh chopped tarragon on top, if desired, and sea salt. You can also drizzle the cooking oil over the plated carrots.

Carrots Cooked Sous Vide

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Rachel

    I tried these last night and it wasn’t worth the trouble. I’m not sure what kind of heavy spoons you use the weight down the bag but we ended up having to put five serving spoons and our spoon rest into the bag to get the carrots submerged in the water. I had pretty thick carrots which I cut in half length wise and then cut into approximately 1 inch chunks. We put the carrots in for 25 minutes and they seemed barely cooked.


    • Carrie Havranek

      I am sorry to hear that this recipe didn’t work for you, Rachel. It did require quite a few spoons, but I found it was worth it for the flavor and snappiness of the carrots. I also wonder if the fact that you cut the carrots up was a factor in your outcome? If you see in the recipe, the carrots are whole until serving. I wonder what temperature you set the circulator, to, as well–maybe there’s a discrepancy there?

      • Rachel

        I had big supermarket carrots and I had hoped that cutting them up into smaller pieces would have made them cook faster, closer to the 15 minute mark mentioned in the recipe. Instead they took the whole 25 minutes and probably could have gone even longer to be cooked more to my liking. Maybe I just prefer a more cooked carrot? I do like raw carrots but if I’m going to eat a raw carrot, I’ll just eat a raw carrot no cooking or wait time needed.

        I did set the temperature of immersion circulator to the 194 degrees F.

        I looked up other sous vide carrot recipes and the others I found called for an hour of cooking time with a similar temperature.

        I’ve very much enjoyed the other recipes that I’ve made from the Simply Recipes website, so this one was a rare outlier.

        • Carrie Havranek

          The carrots do tend to be more snappy than fully cooked carrots, but that’s by design. I’m not a fan of soggy carrots. Thanks for the details, Rachel.

  • Pete

    “Sprinkle some additional fresh chopped tarragon on top, if desired, and sea salt. ” SEA salt? All of our salt is “sea salt”. As Alton Brown likes to say, “No sea, no salt.” What’s next, “ranch Eggs?”

    • Carrie Havranek

      Thanks for your comment. I developed this recipe and am the Associate Editor here for Simply Recipes. We make a distinction about sea salt because most of our recipes that list salt as an ingredient refer to regular old table salt. We use the terminology sea salt when the distinction must be made. Not everyone cooks with salt labeled as “sea salt,” which tends to have a different flavor than regular table salt.