Ingredients
- •1 lb carrots, peeled and cut into 1-inch pieces
- •1 lb parsnips, peeled and cut into 1-inch pieces
- •1 lb small beets, peeled and quartered
- •3 tbsp honey
- •3 tbsp unsalted butter
- •2 tsp kosher salt
- •½ tsp black pepper
- •4 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •3 cloves garlic, smashed
- •2 tbsp fresh parsley, chopped
- •1 tbsp balsamic vinegar
- •Flaky sea salt for finishing
- •Toasted pecans for garnish (optional)
Instructions
Cut all root vegetables into uniform 1-inch pieces
Place carrots and parsnips in one vacuum-seal bag or zip-top bag
Place beets in a separate bag to prevent color bleeding
To each bag, add half of the honey, butter, salt, pepper, thyme, rosemary, and garlic
Remove air from bags using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 184°F (84°C)
Submerge both sealed bags in water bath
Cook for 90 min until vegetables are tender with slight bite
When cook time is complete, remove vegetables from bags
Strain and reserve the honey-butter glaze from both bags
Discard herb sprigs and garlic
Combine carrots, parsnips, and beets in a large serving bowl
Add reserved honey-butter glaze to a small saucepan
Bring to a simmer over medium heat and reduce by half (2–3 min)
Add balsamic vinegar to glaze and stir
Pour reduced glaze over vegetables and toss gently to coat
Sprinkle with fresh chopped parsley
Finish with flaky sea salt and toasted pecans if using
Serve warm
Notes
- •Cooking beets separately prevents them from staining the other vegetables
- •Uniform cutting ensures all vegetables cook to the same tenderness
- •The honey-butter glaze can be made richer by adding an extra tablespoon of butter at the end
- •Leftovers can be reheated gently or served cold in salads