Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Brown Sugar-Glazed Carrots

Name: Brown Sugar-Glazed Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb of carrots, peeled and trimmed; 2 Tbsp of unsalted butter; 1 Tbsp of brown sugar; 1.5 tsp of chopped fresh parsley; 0.25 tsp of red pepper flakes; 0.25 tsp of fennel seeds; 0.25 tsp of sea salt (smoked or regular); 0.13 tsp of sesame seeds

Carlene Thomas RDN

September 19, 2023

No more mushy overcooked carrots! This recipe for perfectly cooked whole carrots shows how easy it is to use the Anova Precision Oven’s sous vide mode and steam function. This side dish has endless possibilities for seasonings and flavor combinations. Note: This recipe works best when there’s some airflow underneath the carrots. To do so, the recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.

Serves

Prep Time

00:10

Cook Time

00:30

5 (4)

6784

Ingredients

1 lb

carrots, peeled and trimmed

2 Tbsp

unsalted butter

1 Tbsp

brown sugar

1.5 tsp

chopped fresh parsley

¼ tsp

red pepper flakes

¼ tsp

fennel seeds

¼ tsp

sea salt (smoked or regular)

⅛ tsp

sesame seeds

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 185°F

Heat: Rear

2. Cook

Rack

Place the carrots in a single layer on a perforated pan (see note). Transfer to the oven and cook until tender, about 30 minutes.

Sous Vide Mode: On

Steam: 100%

Temp: 185°F

Heat: Rear

00:30 Timer

3. Start Glaze

Combine the butter and sugar in a large skillet. Place over medium heat and cook until the mixture is bubbling.

4. Glaze Carrots

Add the cooked carrots to the bubbling glaze and stir to coat. Remove from the heat.

5. Plate, Garnish, and Serve

Transfer the carrots to a platter. Top with the parsley, pepper flakes, fennel seeds, salt, and sesame seeds. Serve immediately.