Go Back
+ servings
Sous vide carrots on a plate with jalapenos, cilantro, and limes on a pink surface.
5 from 2 reviews

Get the Recipe:

Sous Vide Spicy Lime Glazed Carrots

Prep Time: 10 mins
Cook Time: 1 hr
Yield: 4 people
These sous vide carrots are perfectly tender thanks to sous vide. Lime juice, jalapenos, and honey are the perfect flavor combination!


  • 1 lb carrots, trimmed, peeled, and halved lengthwise
  • 1 jalapeno, ribs and seeds removed, finely chopped
  • 2 tbsp fresh lime juice, about 2 limes
  • 1 tbsp honey
  • 1 tbsp olive oil, extra virgin
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp ground cumin


  • Preheat water bath using immersion circulator to 185 degrees F.
  • Add all ingredients except cilantro to a bag of your choice and toss to combine a bit. Remove the air and seal using your method of choice, trying to keep the carrots in as flat a layer as possible.
  • To cook, place bag in preheated water bath and make sure the contents are completely submerged (I like to use a ceramic plate or silicone coated magnets). Cook for 1 hour.
  • When done sous viding, add all of the bag’s contents, including the liquid, to a large skillet over medium-high heat. Cook until carrots have begun to brown and caramelize.
  • Serve with the liquid and garnish with the cilantro.


If cooking from frozen, add an extra 10 minutes to the cook time.
Cuisine: American
Course: Side Dish
Author: Chelsea Cole
Calories: 98kcal, Carbohydrates: 16g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 370mg, Potassium: 392mg, Fiber: 3g, Sugar: 10g, Vitamin A: 18988IU, Vitamin C: 13mg, Calcium: 41mg, Iron: 1mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.