Sous Vide Spicy Lime Glazed Carrots

Sous Vide Spicy Lime Glazed Carrots

These sous vide spicy lime glazed carrots are one of my favorite side dishes. Zestiness from the lime juice, spice from jalapenos, and a little sweetness from honey, these are delicious and simple. Thanks to sous vide, they’re always the perfect texture!


– 1 lb carrots, trimmed, peeled, and halved lengthwise – 1 jalapeno, ribs and seeds removed, finely chopped – 2 tbsp fresh lime juice, about 2 limes – 1 tbsp honey – 1 tbsp olive oil, extra virgin – 1/2 tsp kosher salt – 1/2 tsp garlic powder – 1/4 tsp freshly cracked black pepper – 1/4 tsp ground cumin

Preheat water bath using immersion circulator to 185 degrees F.

Add all ingredients except cilantro to a bag of your choice and toss to combine a bit. Remove the air and seal using your method of choice, trying to keep the carrots in as flat a layer as possible.

To cook, place bag in preheated water bath and make sure the contents are completely submerged (I like to use a ceramic plate or silicone coated magnets). Cook for 1 hour.

When done sous viding, add all of the bag’s contents, including the liquid, to a large skillet over medium-high heat. Cook until carrots have begun to brown and caramelize.