Ingredients
- 1 pound carrots peeled and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 teaspoons brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat your sous vide water bath to 183°F using an immersion circulator. Place the carrots, butter, brown sugar, kosher salt, onion powder, and garlic powder in a vacuum-seal bag and seal it well.
- Submerge the sealed bag in the water bath and cook for 1 hour, or until the carrots become tender.
- Remove the bag from the water bath. Pour the contents into a heated, heavy-bottomed skillet over high heat. Stir constantly until the liquid reduces into a shiny glaze, about 2 minutes.
- Season with freshly ground black pepper, adjust salt if needed, and serve immediately, garnished with fresh parsley.
