Sous Vide Carrots with Maple Glaze
Sous Vide Carrots with Maple Glaze
Ingredients
For the Sous Vide Carrots
- 1 1/2 pounds carrots, peeled, trimmed, and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 3 fresh thyme sprigs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Maple Glaze
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Set up your sous vide water bath. Fill a large pot or container with water and attach your immersion circulator. Set the temperature to 185°F (85°C).
⏱️ 5 min•🌡️ 185
- 2
Prepare the carrots: In a large bowl, combine the peeled and cut carrots with 2 tablespoons of unsalted butter, thyme sprigs, salt, and black pepper. Toss gently to coat.
⏱️ 5 min
- 3
Transfer the seasoned carrots to a vacuum-sealable bag or a heavy-duty freezer-safe Ziploc bag. Arrange them in a single layer as much as possible. If using a Ziploc bag, use the water displacement method to remove as much air as possible before sealing.
⏱️ 5 min
- 4
Once the water bath reaches 185°F, carefully submerge the bag of carrots into the water. Ensure the carrots are fully submerged. Cook for 1 hour and 30 minutes, or until the carrots are tender-crisp.
⏱️ 90 min•🌡️ 185
- 5
While the carrots are cooking, prepare the maple glaze. In a small saucepan, combine the maple syrup, apple cider vinegar, and Dijon mustard. Bring to a gentle simmer over medium heat, whisking constantly, until the mixture slightly thickens, about 3-5 minutes.
⏱️ 5 min
- 6
Remove the cooked carrots from the sous vide bath. Carefully open the bag and drain any accumulated liquid into the saucepan with the glaze. Add 1 tablespoon of unsalted butter to the glaze and whisk until melted and fully incorporated. Keep warm.
⏱️ 3 min
- 7
In a large skillet, melt a small pat of butter or a drizzle of olive oil over medium-high heat. Add the cooked carrots to the hot skillet and sauté for 2-3 minutes, just to get a slight caramelization on the edges. Pour the maple glaze over the carrots and toss to coat evenly. Cook for another 1-2 minutes, allowing the glaze to thicken and adhere to the carrots.
⏱️ 5 min
- 8
Remove from heat, transfer to a serving dish, and garnish with fresh chopped parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sous Vide Carrots with Maple Glaze
Ingredients
For the Sous Vide Carrots
- 1 1/2 pounds carrots, peeled, trimmed, and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 3 fresh thyme sprigs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Maple Glaze
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Set up your sous vide water bath. Fill a large pot or container with water and attach your immersion circulator. Set the temperature to 185°F (85°C).
⏱️ 5 min•🌡️ 185 - 2
Prepare the carrots: In a large bowl, combine the peeled and cut carrots with 2 tablespoons of unsalted butter, thyme sprigs, salt, and black pepper. Toss gently to coat.
⏱️ 5 min - 3
Transfer the seasoned carrots to a vacuum-sealable bag or a heavy-duty freezer-safe Ziploc bag. Arrange them in a single layer as much as possible. If using a Ziploc bag, use the water displacement method to remove as much air as possible before sealing.
⏱️ 5 min - 4
Once the water bath reaches 185°F, carefully submerge the bag of carrots into the water. Ensure the carrots are fully submerged. Cook for 1 hour and 30 minutes, or until the carrots are tender-crisp.
⏱️ 90 min•🌡️ 185 - 5
While the carrots are cooking, prepare the maple glaze. In a small saucepan, combine the maple syrup, apple cider vinegar, and Dijon mustard. Bring to a gentle simmer over medium heat, whisking constantly, until the mixture slightly thickens, about 3-5 minutes.
⏱️ 5 min - 6
Remove the cooked carrots from the sous vide bath. Carefully open the bag and drain any accumulated liquid into the saucepan with the glaze. Add 1 tablespoon of unsalted butter to the glaze and whisk until melted and fully incorporated. Keep warm.
⏱️ 3 min - 7
In a large skillet, melt a small pat of butter or a drizzle of olive oil over medium-high heat. Add the cooked carrots to the hot skillet and sauté for 2-3 minutes, just to get a slight caramelization on the edges. Pour the maple glaze over the carrots and toss to coat evenly. Cook for another 1-2 minutes, allowing the glaze to thicken and adhere to the carrots.
⏱️ 5 min - 8
Remove from heat, transfer to a serving dish, and garnish with fresh chopped parsley before serving immediately.
⏱️ 2 min