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Glazed Carrots

We were in the market the other day when we came across a new section for locally grown produce.  There I fell in love with a bag of heirloom carrots.  They were so colorful and seemed to beg for the sous vide treatment.

This recipe is simple, beautiful, and incredibly healthy.

As seen in: 10 Days of Sous Vide: Cooking Vegetables Sous Vide & Sous Vide Carrots (Day 7)

 

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Glazed Carrots
Sous Vide instructions adapted from Chef Steps.
Votes: 1
Rating: 5
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Course Sides
Cuisine Shabbat, Vegan, Weeknight
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Vitamin A Lovers
Ingredients
Course Sides
Cuisine Shabbat, Vegan, Weeknight
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Vitamin A Lovers
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
For sous vide
  1. Preheat sous vide to 90 °C / 194 °F
  2. Peel carrots (you can skip this step if you prefer the nutrients of carrot skins)
  3. Package in vacuum bags with a little olive oil to prevent carrots from sticking. If you're using heirloom carrots, you'll want to bag by color to keep the colors from bleeding
  4. Submerge the bag(s) and cook for 15-20 minutes
For roasting
  1. Preheat oven to 204 °C / 400 °F
  2. Toss with olive oil and spread in one layer layer on a sheet pan (if some carrots are larger than others, cut them lengthwise)
  3. Roast for 20 minutes until tender
To glaze
  1. Remove carrots and chop as desired.
  2. In a skillet over medium-low heat, either melt butter or heat olive oil. Add thyme and warm until fragrant.
  3. Add carrots to skillet and toss until covered and carmelized.