Sous Vide Carrots

about the recipe

If you want to elevate your side dish game with minimal effort, Sous Vide Carrots are the perfect answer.   By gently cooking the carrots at a precise temperature, you'll unlock their natural sweetness and vibrant color, transforming an everyday veggie into something special.

INGREDIENTS

– 1 ½ pounds carrots peeled and cut into 1-inch pieces – 3 tablespoons butter divided – 2 tablespoons honey – 1 teaspoon fresh minced ginger – 1 teaspoon sea salt – ½ teaspoon freshly ground black pepper – 2 springs fresh rosemary

– Preheat a water bath to 185°F.

– Place the carrots into a vacuum sealer bag.  Add two tablespoons of the butter, honey, ginger, salt, pepper, and rosemary springs.  Seal the bag.  (Alternatively, you can use the water displacement method to seal the bag.

– Lower the bag into the water, making sure it is fully submerged.

– Cook for 1 hour or up to 2 hours.

– Remove from the water bath and let the carrots sit in the sealed bag for 10 minutes.

– Heat the remaining butter in a large skillet over medium high heat.  Add the contents of the bag and cook for 3 to 5 minutes.

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