Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese




Yield 4 Servings

These sous vide carrots are fresh, rich and delicious. They are cooked at a relatively high sous vide temperature of 183 degrees F and then briefly sauteed in a pan to create a glaze. Sous vide carrots cook in their own juices giving them a dense carrot flavor.



  1. Fill a pot or container of water and attach your sous vide circulator. Set the temperature to 183 degrees F and preheat.
  2. Put the carrots, butter, honey and smashed ginger slice in a gallon-size Ziplock freezer bag and remove the air using the displacement method. When the water temperature reaches 183 degrees, add the sous vide bag and set the time for one hour. Make sure the vegetables are fully submerged in the water. You may need to weight the bag to keep it properly submerged. 
  3. If you don't plan to serve the carrots right away, remove them from the sous vide bath and plunge them into ice water to stop the cooking process. Store in the fridge for up to a week.
  4. When ready to cook, heat a skillet to medium high. Empty the contents of the carrot bag, including the juices that accumulated, and add a tablespoon of balsamic reduction into the skillet and cook a couple minutes, stirring until the moisture has reduced to form a glaze. You can remove the ginger slice and discard it.
  5. Turn the carrots out into a serving platter and garnish with more balsamic reduction, crumbled goat cheese and torn mint leaves.

Courses Dinner

Cuisine New American

Recipe by Something New For Dinner at