Say goodbye to bland, overcooked carrots and hello to bright sous-vide-que carrots.
Growing up, I couldn’t stand eating carrots. After all, my only experience with them was the occasional scoop of soft and flavorless steamed carrot coins served by the cafeteria lunch lady at school.
Later in life, however, I discovered the magic of fresh vegetables, including just how bright and vibrant the flavors can be when the vegetables are not steamed, frozen or canned.
Unlike many soft vegetables, cooking whole carrots on the grill can be a real challenge. Cooked carrots often taste best when heated just enough to become slightly tender yet still a bit crisp or crisp-tender. The Sous-Vide-Que method of cooking helps give cooked carrots just the right snap.
Explore the world of Sous Vide Que, the ultimate marriage of water and smoke, by clicking here to download our ebook “Sous Vide Que Made Easy” for $3.99 on Amazon (free Kindle app runs on all computers). Or get the book and others FREE as a member of the AmazingRibs.com Pitmaster Club. Click here to join.
While meat proteins cook and transform at water bath temperatures between 131°F and 155°F/55°C and 68.3°C or more (see our simple sous vide temperature guide here), carrots require temperatures in the 185°F/85°C range and a total cooking time of at least one hour, depending on the thickness of the carrots. Once the sous vide bath is complete, hit the grill for a quick char and carrots will never disappoint you again!
Note that while we don’t usually recommend adding spices, herbs, or marinades to the sous vide bag (read more about the science behind this recommendation in our Sous Vide Que deep dive ebook here), the addition of butter and fresh herbs in this recipe essentially creates a flavorful sauce for tossing the carrots in after they char without the use of an additional saucepan.
Serve with: chardonnay.
- 2 pounds rainbow carrots
- 4 tablespoons unsalted butter
- 4 fresh sage leaves
- 4 sprigs fresh rosemary
- Morton coarse kosher salt
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Prepare a sous vide immersion circulator, such as Joule by ChefSteps, according to the manufacturer's instructions and set the water temperature for 185°F/85°C.
- Peel the carrots. Place the purple, red, and orange carrots into one zipper freezer bag then place the yellow and white carrots in a second bag in order to keep the darker colored carrots from staining the lighter ones. Divide the butter, sage, and rosemary between the two bags. Carefully submerge the bags in the water bath until most of the air has been removed and then seal the bags. Once the bags are submerged, cook for one hour.
- Fire up. Prepare a grill for medium high heat cooking.
- Cook. Once the grill is ready, remove the carrots from the bags and set the remaining liquid aside to use later. Place the carrots on the hot side of the grill. Grill until lightly charred, four to five minutes.
- Serve. Remove carrots from the grill, immediately toss with the herb butter sauce from the sous vide bag, and plate. Sprinkle with coarse sea salt just before serving.