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Sous Vide Maple-Glazed Carrots
Sous Vide Maple-Glazed Carrots
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Sweet, aromatic sous vide carrots glazed with maple syrup make a perfect, tender side dish for any meal.
Ingredients:
  • 1 pound carrots, peeled
  • 4 tablespoons unsalted butter, divided
  • 0.25 cup chicken broth
  • 2 tablespoons maple syrup
  • 1 tablespoon lime juice
  • 6 sprigs fresh thyme
  • 0.125 teaspoon cayenne pepper
  • Maldon® sea salt flakes (optional)
Instructions:
  • Set up a water bath with an immersion circulator at 185 degrees F (85 degrees C).
  • Cut carrots lengthwise and slice into 1/2-inch thick pieces on the bias.
  • Combine carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper in a double-sealed freezer bag to lock in flavors. Squeeze out excess air for optimal freshness.
  • Fully submerge the bag in the water bath and securely clip it to the container. If the bag starts to float, use a weight to keep it submerged. Cover the container with aluminum foil to seal in heat and moisture. Cook for about 70 minutes until the carrots are tender.
  • Strain carrots in a fine mesh strainer over a skillet; then move them to a bowl and set aside.
  • Heat the skillet over medium heat until the liquid simmers. Let it reduce to about 3 tablespoons, which should take around 3 to 5 minutes. Take the skillet off the heat and mix in the remaining 2 tablespoons of butter, stirring until the sauce is smooth and shiny.
  • Gently combine the carrots in the skillet and season with a sprinkle of salt flakes. Serve warm.

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