Sous Vide Baby Carrots Glazed with Harissa and Maple Syrup

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 180 F / 82.2 C
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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.

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 1

      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
Prep Time