Ingredients
4
4 servings
- •8 small carrots, cut into 1-inch pieces
- •2 tablespoons cold salted butter, cubed
- •1 tablespoon honey
- •½ teaspoon salt, or more to taste
- •¼ teaspoon chili powder
- •1 tablespoon minced fresh parsley leaves
Instructions
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
- Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
- Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
- Preheat oven broiler and set rack 4 inches from heat source.
- When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
- Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.
Nutritional Facts
Per 4 servings
- Calories: 109
- Carbohydrate: 14g
- Fat: 6g
- Fiber: 3g
- Protein: 1g
- Sugar: 9g
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