Sweet and Spicy Carrots
Carrots are a great crop to include in your garden and freeze for later use. In good gardening years, I have been able to prepare and freeze many meals worth for future enjoyment. You can assemble all of the ingredients listed in a vacuum seal bag then pull one out of the freezer the day before cooking, place in a sous vide water bath for 45-60 minutes, and you have a no-prep side dish for 4.
This Sweet and Spicy Carrots recipe was adapted from Modernist Cooking Made Easy for Sous Vide cooking, it can be adapted to any cooking method.
Sweet and Spicy Carrots
Sweet and Spicy Carrots cooked in a Sous Vide water bath are easy and can be prepped and frozen ahead of time. No Sous Vide, no problem, just steam them in a skillet with all of the ingredients and a little water and you'll still have a super easy side dish for any dinner.
Ingredients
Ingredients
- 2 cups Carrots cut into ½” pieces
- 1 tbsp Butter or Olive Oil
- 1 tbsp Honey
- 1 tsp White Vinegar
- 1 tsp Paprika I like hot paprika, sweet is can be used, adjust to your taste
- ½ tsp Chile Powder
- ½ tsp Salt
- 4 tbsp chopped fresh Parsley for service
Instructions
Directions
- If cooking in a sous vide water bath, preheat the water bath to 183 degrees and allow 45-60 minutes for cooking before serving.
- Combine all ingredients in a vacuum seal bag appropriate for a sous vide water bath, and seal, trying to keep the thickness of the bag less than 1” for even cooking. Place in the water bath and cook for 45-60 minutes.
- If not using a sous vide, add carrots to a skillet over medium heat with ½ cup water, cover, and steam until barely softened, then mix with all other ingredients and finish cooking until carrots are tender and glazed, most of the moisture should be reduced to a syrup.
- For service, when carrots are tender, remove them from the bag, place in serving bowl, top with parsley, and sprinkle with coarse salt.
