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Maple-Glazed Carrots with Toasted Pecans and Mint

Serves: Serves 4


  • 5 medium carrots, peeled and sliced into ½" thick rounds
  • 1-½ tablespoons maple syrup
  • 1 tablespoon butter
  • 2 tablespoons water
  • 1 teaspoon salt
  • ½ cup pecan pieces
  • 1 tablespoon mint leaves, cut into thin ribbons


Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in water at low temperatures, locking in natural juices and flavors lost with other methods.

Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual and follow proper food-handling procedures.

Preheat oven to 350°F. Line a baking sheet with parchment paper and arrange pecan pieces in a single layer. Toast in oven for 5 minutes or until fragrant. Remove from oven and allow to cool.

Meanwhile, preheat medium pot of water to 185°F with the Sansaire Sous-Vide Immersion Circulator. Place carrot rounds in a single layer into a zip lock bag. Add maple syrup, butter, water, and salt and seal. Place sealed bag into pot and cook until tender, 35–40 minutes.

Note: Refer to Sansaire cooking guide for recommended bags and sealing instructions.

Remove bag with tongs and empty contents of bag into a small skillet. Heat on medium-high heat to reduce the liquid by half, tossing carrot rounds to coat. Season with salt and pepper to taste, toss with pecan pieces and mint, and serve immediately.

Note: The bag of carrots can be cooled in an ice bath and held in the refrigerator until ready to finish.

Tested and perfected in the Sur la Table Cooking Class Program.

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