Sous Vide Carrots

57

Sous vide carrots cooked in butter, honey and infused with fresh thyme, then boldly finished with smoked paprika, ground cumin, and freshly ground black pepper.

6
2 pounds carrots, any kind, peeled and cut into 1-inch chucks if using large carrots
2 or 3 tablespoons unsalted butter, divided
2 or 3 tablespoons honey, divided
Kosher salt
Fresh thyme sprigs
For finishing - optional:
Smoked paprika
Ground cumin
Freshly ground black pepper
Salt flakes
Fresh thyme leaves for garnishing
  1. Preheat water to 183°F using a sous vide machine. (I use Anova.)
  2. Use two or three large
    See the full directions on my site
Nutritions

Calories
37

Sodium
59mg
2% DV

Fat
1g
2% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
1g
5% DV
.