Honey-Harissa Glazed Carrots

⏱️ Prep: 20 min🍳 Cook: 10 min

Ingredients

1 lb	455 g	rainbow carrots (about 8-10)
2 Tbsp	30 ml	butter
1 Tbsp	15 ml	harissa
1/2 Tbsp	7.5 ml	honey
2 tsp	10 ml	salt
1/2 C		yogurt (sauce)
2 Tbsp	30 ml	lemon juice (about 1 lemon) (sauce)
1 tsp	5 ml	chopped parsley (sauce)
—		Pinch of salt & pepper (sauce)

EQUIPMENT: Sous vide circulator; Sous vide pouches; Vacuum sealer; Vegetable peeler; Searing pan.

TIMING: Prepping time: 20 minutes / Cooking time: 10 minutes (excludes sous vide cooking time)

SERVINGS: 2

FOR THE CARROTS:

Set the circulator to 182°F (83°C) for three hours.
Peel the carrots and trim, if needed.
Separate the carrots by color to prevent the colors from bleeding into one another and place in sous vide pouches, one per color.
Put an equal amount of butter, harissa, honey, and salt in each bag. Cook in water bath for three hours.
When finished, transfer carrots and liquid to a searing pan over low heat, then increase the heat to high.
Cook until the liquid is reduced to a glaze and carrots have browned and caramelized, about seven to 10 minutes.

FOR THE SAUCE:

TO SERVE: Drizzle sauce generously over the carrots.