Sous Vide Baby Carrots Glazed with Harissa and Maple Syrup

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Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Harissa, a Middle Eastern chili paste, plays perfectly with maple syrup on these sous vide baby carrots. This simple preparation makes for a perfect, slightly spicy side dish.
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Ingredients for 4

  • 1 pound baby carrots, peeled

  • 3 tablespoons unsalted butter

  • 1 tablespoon maple syrup

  • 2 teaspoons harissa paste

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 45 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a platter. Serve.

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180 F / 82.2 C Recipe Temp
Recipe Time
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