Best 2 Sous Vide Glazed Carrots Recipes

**Sous Vide Glazed Carrots: A Symphony of Sweetness and Simplicity**

Carrots, a staple vegetable enjoyed worldwide, take center stage in this culinary symphony of flavors. Sous vide cooking, a technique that utilizes precise temperature control, elevates the carrots to new heights of tenderness and flavor. With a touch of sweetness from the glaze and a hint of smokiness from the optional addition of charred carrot tops, these glazed carrots will tantalize your taste buds and leave you craving more.

This article presents a collection of sous vide glazed carrot recipes, each offering a unique twist on this classic dish. From the simplicity of the classic glazed carrots to the elegance of the honey-balsamic glazed carrots, to the savory delight of the bacon-wrapped glazed carrots, there's a recipe here to suit every palate.

Whether you're a seasoned sous vide enthusiast or a curious home cook looking to explore this innovative cooking method, this article will guide you through the process of creating perfectly glazed carrots every time. With detailed instructions, helpful tips, and stunning visuals, you'll be able to impress your friends and family with this delicious and visually appealing dish. So, gather your ingredients, prepare your sous vide machine, and embark on a culinary journey that will leave your taste buds singing.

Here are our top 2 tried and tested recipes!

SOUS VIDE MAPLE-GLAZED CARROTS

Sous Vide Maple-Glazed Carrots image

The sous vide method will yield more aromatic, sweeter, and perfectly tender carrots in their own juice. You can expect a somewhat crisp texture that's soft without being mushy.

Provided by lutzflcat

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
4 tablespoons unsalted butter, divided
¼ cup chicken broth
2 tablespoons maple syrup
1 tablespoon lime juice
6 sprigs fresh thyme
⅛ teaspoon cayenne pepper
Maldon® sea salt flakes (optional)

Steps:

Prepare a water bath with an immersion circulator set to 185 degrees F (85 degrees C).
Cut carrots in half lengthwise and slice into 1/2-inch thick pieces on the bias/diagonal.
Place carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper into a resealable freezer bag or a vacuum seal bag. Seal the bag, and press out as much air as possible, then place into another freezer bag, press out all the air, and seal.
Lower the bag into the water bath until bag is completely submerged, then clip the bag to the side of the container. Be prepared to weigh the bag down if you see it starting to float. Cover the water bath container with aluminum foil to retain heat and minimize evaporation, and cook until carrots are tender, about 70 minutes.
Drain carrots through a fine mesh strainer set over a medium skillet; transfer carrots to a bowl and set aside.
Place the skillet over medium heat and bring the liquid to a simmer. Cook until it is reduced to about 3 tablespoons, 3 to 5 minutes. Remove the skillet from the heat and whisk in remaining 2 tablespoons butter, stirring until sauce is smooth and shiny.
Add carrots to the skillet, tossing gently to combine, and season with a sprinkle of salt flakes. Serve warm.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.4 g, Cholesterol 30.9 mg, Fat 11.9 g, Fiber 3.5 g, Protein 1.3 g, SaturatedFat 7.4 g, Sodium 154 mg, Sugar 11.5 g

SOUS VIDE GLAZED CARROTS RECIPE - (4.4/5)

Sous Vide Glazed Carrots Recipe - (4.4/5) image

Provided by JJL9

Number Of Ingredients 6

Ingredients

1 pound baby whole baby carrots, peeled, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks with the faux-tourné cut
2 tablespoons unsalted butter
1 tablespoon granulated sugar
Kosher salt
Freshly ground black pepper
1 tablespoon chopped parsley (optional)

Steps:

1 Preheat water oven to 183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week. 2 Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes. Season to taste with salt and pepper, stir in parsley, and serve.

Tips:

Choose the right carrots: Look for carrots that are fresh, firm, and have a bright orange color. Avoid carrots that are limp, bruised, or have brown spots.
Peel the carrots evenly: Use a vegetable peeler to remove the skin from the carrots. Be sure to peel the carrots evenly so that they cook evenly.
Cut the carrots into uniform pieces: Cut the carrots into pieces that are about the same size. This will help them cook evenly.
Use a vacuum sealer: A vacuum sealer will help to remove the air from the bags, which will prevent the carrots from becoming discolored or freezer burned.
Cook the carrots at the right temperature: The ideal cooking temperature for sous vide carrots is 185°F (85°C). This temperature will produce tender, flavorful carrots that still have a bit of a bite.
Glaze the carrots: After the carrots have been cooked, glaze them with a mixture of butter, honey, and spices. This will add a delicious flavor to the carrots.

Conclusion:

Sous vide glazed carrots are a delicious and easy side dish that can be prepared ahead of time. They are perfect for busy weeknights or special occasions. With a little planning, you can have a tasty and healthy dish that the whole family will enjoy.