Sous Vide Carrots Temperature Guide
Carrots are one of the best sous vide vegetables: cooked at a high temperature (183°F), they turn tender and intensely sweet without waterlogging. The sealed bag keeps every bit of flavor and lets you finish them in butter in seconds.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
Free shipping on eligible Amazon items · 30-day easy returns · you earn on anything bought within 24h
As an Amazon Associate we earn from qualifying purchases.
Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
Cook at 183°F for 30-45 minutes (45-60 for thick carrots). Season with salt, a pat of butter, and a pinch of sugar or honey in the bag. After the bath, toss in a hot pan with butter and herbs for 2-3 minutes to glaze, or finish with a maple-bourbon glaze for holiday dinners. They hold beautifully in the bag — you can cook them ahead and finish at serving time.
FAQ
What temperature for sous vide carrots?
183°F for 30-60 minutes depending on thickness — high enough to tenderize, low enough to keep them firm.
Why do my carrots taste watery?
You're likely boiling them — sous vide in a sealed bag concentrates flavor instead of leaching it.
Can I prep carrots ahead?
Yes — sous vide them a day ahead, chill in the bag, then glaze in a hot pan before serving.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.