Serves 2 to 4

INGREDIENTS

• 1 bunch baby heirloom carrots, washed, trimmed, and sliced into coins
• 1 teaspoon (5 ml) olive oil
• Salt and pepper to taste
• Fresh mint leaves, minced

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 183F/84C.
2. Put carrots into a small (quart/0.9 liter) cooking pouch.
3. Add a drizzle of olive oil and a sprinkle of salt and pepper to the pouch and vacuum seal.
4. Submerge the pouch in the water oven and cook for 30 minutes.
5. Remove carrots from pouch, sprinkle with mint, and serve