Honey Glazed Sous Vide Rainbow Carrots Recipe
These sous vide honey glazed carrots are sweet and tender, not to mention simple to make, which makes them one of my favorite sides! I like to use rainbow carrots, but you can really use any carrots you find that look good.
Carrots generally take 45 to 60 minutes at 183°F (83.9°C). They should be placed in the sous vide pouches in a single layer to ensure even cooking. Here are more examples of how to sous vide carrots.
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You can tweak the flavor profile of this dish in a lot of ways. I really enjoy adding diced rosemary leaves to the bag. You can also use a teaspoon or two of red curry paste to spice it up.
If you are in a rush you can skip the final glazing step, the carrots will still be perfectly cooked, they just won't have the nice glaze on them.
Ingredients for Sous Vide Honey Glazed Rainbow Carrots
- 8 to 12 rainbow carrots, peeled and cut into 3" sticks (76mm)
- 2 tablespoons butter (30ml)
- 2 teaspoons honey (10ml)
- 1 lemon
- Coarse sea salt
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Cooking Instructions for Sous Vide Honey Glazed Rainbow Carrots
Preheat the water bath to 183°F (83.9°C).
Combine all ingredients into a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking, and seal. Place the bag in the water bath and cook for 45 to 60 minutes, until tender.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Zest the lemon and save the zest.
Take the sous vide bag out of the water and pour the carrots and their juice into a pan and heat over medium-high heat. Drizzle with the honey and squeeze some lemon juice, about 1/4 of the lemon, over the top. Cook until the sauce has just thickened then remove from the heat. Plate the carrots and top with the lemon zest. Sprinkle with the sea salt then serve.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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