Description
Sous vide carrots cooked in butter, honey and infused with fresh thyme, then boldly finished with smoked paprika, ground cumin, and freshly ground black pepper.
Ingredients
Scale
- 2 pounds carrots, any kind, peeled and cut into 1-inch chucks if using large carrots
- 2–3 tablespoons unsalted butter, divided
- 2–3 talbespoons honey, divided
- Kosher salt
- Fresh thyme sprigs
For finishing: (optional)
- Smoked paprika
- Ground cumin
- Freshly ground black pepper
- Salt flakes
- Fresh thyme leaves for garnishing
Instructions
- Preheat water to 183°F using a sous vide machine. (I use Anova.)
- Use two or three large sous vide bags, evenly divide prepared carrots, and put them in the bags. If using rainbow carrots, separate them by color.
- Add 1 tablepsoon butter, 1 tablespoon honey, and a pinch of salt into each bag. Drop 1 or 2 thyme sprigs, then vacuum-seal the bag. You can use a vacuum sealer or a hand pump.
- Lower the bags into the heated water bath and set the timer for 1 hour. Add weight to keep the carrots under the water if necessary.
- Once the carrots are done, remove the sous vide bags from the water batch and transfer the carrots onto a serving plate.Â
- For finishing, sprinkle smoked paprika, ground cumin, freshly groud black pepper, and salt flakes, and garnish with thyme leaves.
Notes
- For a vegan version, substitute coconut oil or olive oil for butter and brown sugar for honey.
- Once the cooking is done, remove the sous vide bags from the water bath and let them cool. At this point, you can transfer your carrots (stil lin the sous vide bags) directly into the fridge to store for up to one week.
- To make glazed carrots, simply pour the carrot cooking juice into a small saucepan, bring to a boil and simmer until it’s cooked down to half. Drizzle over the carrots and enjoy!
Oven Method:
- Preheat oven to 400°F. In a cast iron skillet, melt butter over medium-high heat. Add carrots, a pinch of salt, smoked paprika, ground cumin, freshly ground black peppers, 5-6 fresh thyme sprigs and toss to coat in butter. Transfer the skillet into the oven and roast for 15 minutes or until the carrots are fork tender.Â
- Once the carrots are done, use oven mitt to carefully transfer the skillet back onto the stovetop. Drizzle with honey and gently toss to coat. Add more salt and pepper if desired. (Be careful not to burn yourself. The skillet is VERY HOT.)Â
Nutrition
- Serving Size: 1
- Calories: 145
- Sugar: 15.8g
- Sodium: 105.5mg
- Fat: 6.1g
- Saturated Fat: 3.6g
- Carbohydrates: 23.1g
- Fiber: 4.3g
- Protein: 1.5g
- Cholesterol: 15.3mg
