Our next post in this Stress-Free Thanksgiving Series is Sous Vide Honey Glazed Carrots. This is another simple recipe to put together as it only requires five ingredients: Carrots, unsalted butter, honey, cinnamon, and pecans.
Pecans and Cinnamon is synonymous with fall for me. In fact, pecans are harvested in late September which is the beginning of fall through to November. And let’s be honest, cinnamon is the true spice of the fall season. If you add maple syrup instead of honey, this dish will be perfect for the fall season.
Sous Vide Honey Glazed Carrots Serves 4
1 lb baby carrots 3 tablespoon unsalted butter 2 tablespoon honey (substitute: Maple Syrup or Golden syrup) 1 teaspoon ground cinnamon
To Finish: 2 tablespoon pecans 1 tablespoon honey (substitute: Maple Syrup or Golden syrup)
Prepare the water bath by adding warm tap water to the container.
Then set the sous vide machine to 185 degree F
Put all ingredients: carrots, butter, 2 tablespoon honey, and cinnamon into a zipper closure pouch or vacuum seal pouch.
Seal the pouch.
Submerge the pouch in the water and cook for 1 hour.
While the carrots are submerged, chop the pecans and then toast the pecans on a dry skillet for 5 minutes over medium heat.
Set the pecans aside in a small bowl wrapped with plastic wrap.
Remove the pouch from the water bath. You can chill in a ice water bath then place in the fridge, if you plan to serve them in a few days, if not, move on to the next step.
Cut open the pouch. Using the tongs pick up the carrots and plate them.
Then drizzle the sauce over the carrots.
Sprinkle pecans and a drizzle of honey over the carrots. Serve immediately!