Honey-Harissa Glazed Carrots with Lemon Yogurt Sauce

These sous vide carrots are beautifully glazed with a sweet and spicy honey-harissa combination, paired with a creamy lemon yogurt sauce for a refreshing finish. A simple yet irresistible side dish.

Ingredients

For the Carrots:

• 1 lb rainbow carrots (about 8–10 carrots)
• 2 tablespoons butter
• 1 tablespoon harissa
• ½ tablespoon honey
• 2 teaspoons salt

For the Sauce:

• ½ cup yogurt
• 2 tablespoons lemon juice (about 1 lemon)
• 1 teaspoon chopped parsley
• Pinch of salt & pepper

Equipment

Sous vide stick
Vacuum sealer
Vacuum bags
Sousvide waterbowls

Instructions

For the Carrots:

• Set your sous vide circulator to 182°F (83°C) and preheat the water bath.
• Peel and trim the carrots as necessary. For color separation, place each carrot color into its own sous vide pouch to prevent the colors from bleeding.
• Add an equal amount of butter, harissa, honey, and salt to each pouch.
• Seal the pouches using the vacuum sealer and cook the carrots in the water bath for 3 hours.
• Once the cooking time is done, transfer the carrots and cooking liquid into a searing pan over low heat. Gradually increase the heat to high.
• Cook the carrots for about 7 to 10 minutes, stirring occasionally, until the liquid reduces and the carrots caramelize, forming a glaze.

For the Sauce:

• In a small mixing bowl, combine the yogurt, lemon juice, chopped parsley, and a pinch of salt and pepper. Stir until smooth.
• Set the sauce aside for serving.

To Serve:

• Arrange the glazed carrots on a serving plate and generously drizzle the lemon yogurt sauce over the top.