Invisible Keto

Making real food for real people.

In Progress →

Glazed Carrots

I like to use large carrots for this and give each guest one carrot. It's surprising and memorable.

Whole carrots cooked sous vide until perfectly tender, then finished in a glossy mustard–butter glaze that delivers depth and shine without detectable sweetness. This method produces consistent texture, dramatic presentation, and excellent make-ahead flexibility, making it ideal for holiday or event meals.

Ingredients

Sous vide

  • 1 large carrot for each serving, of similar size and thickness
  • 1 tbs unsalted butter

Glaze

For 4-6 large carrots.

  • 2 tbs unsalted butter
  • 3 tsp whole-grain Dijon mustard
  • 3 tsp lemon juice
  • 1 tbs allulose (for glaze formation and shine, not sweetness)
  • 1 tsp kosher salt, divided
  • 1 tsp white pepper
  • 1 small thyme sprig (remove before serving)

Method

  1. Trim and peel the carrots.
  2. Place carrots in a ziploc or vacuum-sealed bag in a single layer with 1 tbsp butter, ½ tsp salt, and an optional thyme sprig.
  3. Sous vide at 183°F/84°C for 60-120 minutes depending on thickness of carrots.

Glaze

  1. In a skillet over medium heat, add the glaze ingredients and stir until emulsified. Do not proceed until the butter, mustard, lemon juice, and allulose have formed a unified sauce.
  2. Add carrots to the skillet (include bag juices if sous vided). Cook over medium heat, turning frequently, until the liquid reduces substantially and the carrots become lacquered with a visible glaze. This typically takes 5–10 minutes and may take longer if the bag produced a lot of liquid.
  3. Continue until carrots have a noticeable glossy coating, and the glaze clings to the carrots rather than pooling in the pan.

Remove thyme sprig. Serve carrots whole.

Storage

  • Carrots may be cooked sous vide up to 48 hours in advance
  • Final glazing should be done just before serving