Get the Recipe:
Tender Sous Vide Spicy Lime Glazed Carrots
These sous vide carrots are perfectly tender thanks to sous vide. Lime juice, jalapenos, and honey are the perfect flavor combination!
Ingredients
- 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
Instructions
- 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.
Notes
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
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.