1 lb rainbow carrots (about 8–10)
2 Tbsp butter
1 Tbsp harissa
½ Tbsp honey
2 tsp salt
½ C yogurt
2 Tbsp lemon juice (about 1 lemon)
1 tsp chopped parsley
Pinch of salt & pepper
Prepping time: 20 minutes / Cooking time: 10 minutes (excludes sous vide cooking time)
Drizzle sauce generously over the carrots.
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