Carrots With Herbs And Yogurt

Name: Sous Vide Carrots With Herbs and Yogurt
Prep time: 5 min
Cook time: 3 h 20 min
Total time: 3 h 25 min
Yield: 4 servings
Ingredients: 1 lb carrots, scrubbed, halved, and cut into 2" lengths; 2 tbsp olive oil; 1 tsp sugar; 1 sprig rosemary; 1 tbsp minced fresh parsley or dill; 1/2 cup yogurt, optional; 1/2 tsp kosher salt; 1/4 tsp ground black pepper

This dish combines precision sous vide cooking with a quick broil finish to deliver tender, caramelized carrots topped with fresh herbs and served over cooling yogurt for textural contrast.

🥗Vegetarian 🏷️Sous vide 🏷️Carrots 🏷️Herbs 🏷️Sides 🏷️Rosemary

Total

3h 25m

Servings

4

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb carrots, scrubbed, halved, and cut into 2" lengths
2 tbsp olive oil
1 tsp sugar
1 sprig rosemary
1 tbsp minced fresh parsley or dill
1/2 cup yogurtoptional
1/2 tsp kosher salt
1/4 tsp ground black pepper

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Instructions

1
Place carrots, olive oil, sugar, thyme, ½ tsp kosher salt, and ¼ tsp ground black pepper in a vacuum bag. Vacuum seal and place in a Suvie pan. Fill pan with water to cover and insert pan into your Suvie, input settings, and cook now or schedule.
2
Set Bottom Zone: Sous Vide at 175°F for 1 hour and 30 minutes. Set Top Zone: Sous Vide at 175°F for 1 hour and 30 minutes.
3
After the cook, remove the pan from your Suvie and pour off water. Dry pan and empty carrots and liquid into the pan, discarding rosemary sprigs. Return pan to your Suvie and broil 10 minutes until fragrant.
4
Spread yogurt on a serving platter if using. Arrange carrots on top of the yogurt. Sprinkle carrots with herbs just before serving.

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Tips & Notes

Pro tips

Cut carrots to uniform 2-inch lengths so they cook evenly in the sous vide bath.
Pat carrots completely dry after sous vide and before broiling to maximize caramelization.
Watch closely during broiling (2–4 minutes) — carrots can char quickly once they start browning.
Add fresh herbs just before serving to preserve their flavor and brightness.

Substitutions

Rosemary → thyme or oregano (use 1 sprig, adjust intensity to taste)
Parsley or dill → chives, tarragon, or mint (fresh herbs only, add post-cook)
Olive oil → avocado or grapeseed oil (neutral flavor, high smoke point for broiling)

Storage & make-ahead

Refrigerate cooked carrots in an airtight container up to 3 days; reheat gently in a 350°F oven or serve cold with fresh yogurt.

Equipment

sous vide immersion circulator · vacuum-seal bags or ziplock bags · broiler or broiler pan

Common Questions

Can I make this without a sous vide machine?

You can roast the carrots in a 400°F oven for 25–30 minutes instead, then broil to caramelize. The texture will be slightly less uniform but still delicious.

Do I have to use yogurt?

No, the yogurt is optional. The carrots stand alone as a side dish, or you can serve them over labneh, sour cream, or crème fraîche for a similar cooling contrast.