Glazed Carrots

Recently I had a discussion with a subscriber that asked if I could create more vegan dishes or at least add a few more side dishes to the collection of recipes. It just so happens that I also had a conversation with a co-worker about cooking carrots sous vide – so naturally this dish fits the bill for both requests! Cooking root vegetables like carrots sous vide is really simple and the results are deeply flavorful. Like cooking proteins such as steak or chicken, vegetables like carrots can also be tossed in a hot pan to glaze and create those delicious slightly caramelized edges. In researching this dish, I found many maple glazed carrot sous vide recipes, which I am sure are all very tasty. Nearly all of them had you cook the carrots whole too – a wonderful time saver when it comes to preparation. Instead, I opted to go a different direction and mimic a recipe I saw on TV many, many years ago. It was ‘carrot krugerrands’ – carrot rounds cooked and glazed to a wonderful hue. To make it simple for any weeknight dinner, I used frozen crinkle cut carrots making my preparation time next to nothing. Just so you know, I searched for the original recipe I saw all those years ago and found nothing, so this is my take on it from memory. And from the results, I have to thank my parents for the great genetics that gifted me with a top notch memory! These are cooked carrots everyone will enjoy, give them a try!

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Glazed Carrots

Prep time: 5 mins

Cook time: 50 mins

Total time: 55 mins

Serves: 1

Ingredients

4 oz frozen carrots, crinkle cut
1 tsp butter
¼ tsp herbs de provence
1 tbsp honey
½ tsp butter or olive oil for lightly browning the carrots
salt to taste

Instructions

Set the water bath for 185 degrees F.
Vacuum seal the carrots, butter, and herbs de provence in a bag.
Cook in the water bath for 45 minutes.
After 45 minutes, remove from the water bath, pat the bag dry and empty the contents into a small bowl.
Heat a small saute pan over Medium/Medium-High heat.
Add the carrots to the pan and cook until the edges begin to brown slightly, approximately 3 - 4 minutes.
Add butter or olive oil if needed to keep the carrots from burning, flipping or tossing them to coat them evenly.
Add the honey and flip the carrots to coat well.
Taste and season with salt as needed before serving.

Notes

This recipe is very basic and easy to prepare, providing a nice, simple side dish. The beauty in this recipe is that it is extensible - you can take it in any direction you choose!

Nutrition Information

Calories: 232 Fat: 14g Saturated fat: 9g Unsaturated fat: 5g Trans fat: 0g Carbohydrates: 28g Sugar: 23g Sodium: 366mg Fiber: 3g Protein: 1g Cholesterol: 37mg

Set the water bath for 185 degrees F. Vacuum seal the carrots, butter, and herbs de provence in a bag. Cook in the water bath for 45 minutes. After 45 minutes, remove from the water bath, pat the bag dry and empty the contents into a small bowl. Heat a small saute pan over Medium/Medium-High heat. Add the carrots to the pan and cook until the edges begin to brown slightly, approximately 3 – 4 minutes.

Add butter or olive oil if needed to keep the carrots from burning, flipping or tossing them to coat them evenly.