These sous vide carrots are perfectly tender thanks to sous vide. Lime juice, jalapenos, and honey are the perfect flavor combination!
- 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.
Serve with the liquid and garnish with the cilantro.
If cooking from frozen, add an extra 10 minutes to the cook time.
Calories: 98kcal, Carbohydrates: 16g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 370mg, Potassium: 392mg, Fiber: 3g, Sugar: 10g, Vitamin A: 18988IU, Vitamin C: 13mg, Calcium: 41mg, Iron: 1mg