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sous vide essentials: cinnamon glazed carrots

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This is an AWESOME side dish for just about anything you are serving… chicken, fish, beef, pork… the lot. The combination of sweet (coconut sugar, cinnamon), combined with the savory (salt, pepper) create a combination with awesome levels of flavor that will have your guests asking for more. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 1 Hr
method No-Cook or Other

Ingredients For sous vide essentials: cinnamon glazed carrots

  • PLAN/PURCHASE
  • 1 lb
    carrots, cut into 1/2 inch (1.25cm) disks
  • 1 Tbsp
    coconut sugar
  • 1/4 tsp
    ground cinnamon, or to taste
  • 1 tsp
    salt, kosher variety, fine grain
  • 1/8 tsp
    black pepper, freshly ground
  • 2 Tbsp
    sweet butter, unsalted

How To Make sous vide essentials: cinnamon glazed carrots

  • 1
    PREP/PREPARE
  • 2
    You will need a sous vide machine to make this recipe.
  • 3
    If you are not using a vacuum-sealing machine (Food Saver, etc.), then you are probably using standard plastic food bags (Ziploc, etc.). To get as much of the air out of the bag, as possible, use the water displacement method. The easiest way to accomplish this is to slowly sink it into a pan of water, with the top open, and allow the pressure of the water pushing against the bag to force out most of the air. Then, seal the bag, and you are good to go. If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line. One more thing, do not use the “regular” Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Place the sous vide machine in a container of water and set to 185f (85c).
  • 6
    Add the dry spices to a Ziploc, or vacuum bag, then add the carrots, and shake to evenly coat. Then add the butter, and seal. In my case I am using a vacuum sealer.
  • 7
    If you are using a vacuum sealer, remove all the air and seal. If you are using a Ziploc bag, then follow the above instructions on removing the air.
  • 8
    Immerse in the water and cook for 1 hour. The carrots will be cooked and tender.
  • 9
    For a final step, empty the contents of the bag into a skillet over medium-high heat.
  • 10
    Sauté, until most of the liquid evaporates, and coats the carrots in a yummy glaze, about 2 – 3 minutes.
  • 11
    PLATE/PRESENT
  • So yummy
    12
    Serve as a side with your favorite fish, chicken pork, or beef recipes. Enjoy.
  • Stud Muffin
    13
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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