# Recipe: Sous Vide Glazed \[Red\] Carrots
**URL:** https://community.anovaculinary.com/t/recipe-sous-vide-glazed-red-carrots/10253
**Category:** Brag Board
**Created:** [November 9, 2017, 10:38pm UTC](https://community.anovaculinary.com/t/recipe-sous-vide-glazed-red-carrots/10253 "2017-11-09T22:38:40Z")
**Posts on this page:** 2
**Page:** 1
### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [November 9, 2017, 10:38pm UTC](https://community.anovaculinary.com/t/recipe-sous-vide-glazed-red-carrots/10253/1 "2017-11-09T22:38:40Z")
I used the [Sous Vide Glazed Carrots recipe](https://recipes.anovaculinary.com/recipe/sous-vide-glazed-carrots) on the site. Tweaked a few things, as I usually do. I used red carrots and vegan butter. 🙂 Soooooo goooooood!
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**Recipe Name:** Sous Vide Glazed [Red] Carrots
**Recipe Temp:** 185 F / 83.9 C
**Recipe Time:** 1 hour.
**Ingredients:**
1. Red carrots
2. 2 tablespoons vegan butter
3. 1 tablespoon granulated brown sugar
**Steps:**
1. Set temperature to 183 F / 83.9 C.
2. Place all ingredients in a bag. Cook.
3. After sous vide, empty bag into a hot pan.
4. Cook over high heat, turning frequently, until carrots are glazed.
5. Serve.
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### Author:  [@spiceking123](https://community.anovaculinary.com/u/spiceking123)
#### Post date: [November 11, 2017, 9:05pm UTC](https://community.anovaculinary.com/t/recipe-sous-vide-glazed-red-carrots/10253/2 "2017-11-11T21:05:41Z")
Hi, i like your dish, looks pretty! But would be better if you try to add some spices. My favourite one is shichimi togarashi. This is a Japanese blend that dates back to the 1600’s and brings out the clean, simple flavors of Japanese cooking. Red chiles & black peppercorns provide heat, while toasted sesame seeds, Pacific coast nori seaweed & California orange peel add a complex flavor dimension.
If you never heard about such a type of spices, you can surely check it up here : [Shichimi togarashi](https://rawspicebar.com/products/shichimi-togarashi)