Sous Vide Carrots - An Easy And Delicious Side Dish
Discover the secret to perfectly tender and flavorful carrots with this easy sous vide recipe. Great as a side dish for any meal!
Servings: 8 servings
Calories: 92kcal
Ingredients
- 1 pound Whole Carrots
- 2 Tablespoons Butter
- 1 teaspoon Salt
- Black Pepper (to taste)
- 2 Tablespoons Orange Marmalade
- 1/4 cup Chopped Pecans
- 1 Tablespoon Honey
Instructions
Sous Vide Instructions
- Wash, peel and trim the ends of fresh carrots. If the carrots are extra large, split into half or thirds lengthwise, keeping the thickness of the carrots consistent.
- Place carrots, salt and pepper, butter and orange jam in either a vacuum bag or large zip-lock freezer bag.
- Vacuum seal the bag using either a vacuum sealer or the water displacement method.
- Place sealed bag into the sous vide container.
- Preheat the water bath to 183 degrees F; cook the carrots for one hour or until to your desired tenderness. (Check them at 1 hour, and add more time, if needed.) Be sure the carrots are completely submerged.
- Remove from the water, and either immediately move on to the glazing step or refrigerate for up to a week before finishing them to consume.
Glazing Instructions
- When ready to eat, pour the carrots with the juices into a large skillet.
- Heat over medium-high heat until the carrots are hot and the sauce has reduced to a glaze. If you unintentionally undercooked, then they can finish cooking in the sauce for a longer amount of time.
- In a small skillet, heat chopped pecans and honey over low heat until sticky.
- Sprinkle over glazed carrots before serving.
Notes
-
- If desired, use baby carrots instead.
- The carrots might not be fully tender at the one hour mark. If this is the case, continue to cook them until the desired consistency. I check this by carefully squeezing the carrots through the package. Be careful not to burn yourself.
- If you make a boo boo and remove these from the water bath too soon, it is not a big deal. Cover and cook the carrots on a medium low heat, covered, until tender. Then raise the heat to caramelize them at the end.
- To prepare these ahead of time, refrigerate after cooking in the water bath for up to 5 days. Reheat in the skillet as they glaze.
- To make these in the oven, place all the ingredients in a 1-quart covered baking dish, and cook at 350 degrees F until heated through.
- Love sous vide recipes? Try these BBQ Pork Spare Ribs!
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
Calories: 92kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 355mg | Potassium: 200mg | Fiber: 2g | Sugar: 8g | Vitamin A: 9565IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 0.3mg