Vivian’s Sous Vide Rainbow Carrots


Sous Vide CarrotsCourtesy of Vivian Peterson


  • ¾ cup (180 ml) fresh orange juice
  • Zest of an orange
  • 2 tablespoons (30 ml) honey
  • 1 sprig fresh thyme
  • 6 medium carrots, peeled
  • 1 teaspoon (5 ml/2 g) cumin
  • Salt and pepper to taste



  1. Fill and preheat SousVide Supreme to 185F/85C.
  2. Put all ingredients into a zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal.
  3. Submerge the pouch in the water oven to cook for 45 minutes.
  4. Delicious straight out of the pouch!

Learn more about this Seattle Sous Vide Cooking class here.

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