Glazed Carrots

Carlene Thomas RDN
Carlene Thomas RDN
November 1, 2021
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
4
Prep Time
00:10
Cook Time
00:30
Glazed Carrots
5 (4)
2517
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.
Cook
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.
Start Glaze

4. Glaze Carrots

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

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.
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