Type what you have

Ingredients

• ✓ parsley
• ground beef
• garlic
• onion
• salt
• pepper
• tomato
• ras el hanout
• water

Instructions

1. 1 Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
2. 2 Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.
3. 3 Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.
4. 4 Pour tomato sauce over meatballs to serve.

By jacqueline senouci

Ingredients

• ✓ parsley
• lemon
• olive oil
• ras el hanout
• salt
• chicken thigh
• sweet potato
• zucchini
• chickpea
• artichoke heart
• pomegranate seed
• pistachio

Instructions

1. 1 Combine lemon zest and juice, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Add chicken and coat with marinade, making sure marinade gets under the skin. Seal the bag and refrigerate for at least 30 minutes.
2. 2 Remove chicken from the refrigerator 20 minutes before baking and let come to room temperature.
3. 3 While the chicken is coming to room temperature, preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch sheet pan with aluminum foil.
4. 4 Combine sweet potato, zucchini, chickpeas, and artichoke hearts in a bowl with remaining 2 tablespoons olive oil, 1 teaspoon ras el hanout, and 1/2 teaspoon salt. Stir until evenly combined.
5. 5 Remove chicken from marinade and place onto the prepared sheet pan. Place vegetable mixture around chicken.
6. 6 Bake in the preheated oven for 15 minutes. Stir vegetables, then continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
7. 7 Garnish with pomegranate seeds, parsley, and pistachios before serving.

By France Cevallos

Ingredients

• ✓ parsley
• chicken breast
• sweet potato
• chickpea
• onion
• carrot
• garlic
• salt
• cumin
• turmeric
• black pepper
• cinnamon
• tomato

Instructions

1. 1 Place chicken, sweet potatoes, garbanzo beans, carrots, onion, and garlic into a slow cooker.
2. 2 Mix parsley, salt, cumin, turmeric, cinnamon, and pepper together in a small bowl. Sprinkle over chicken and vegetables, then pour in tomatoes and stir to combine.
3. 3 Cover and cook on High until sweet potatoes are tender and sauce has thickened, 4 to 5 hours.

By KCOOPER78

Ingredients

• ✓ parsley
• garlic
• paprika
• ginger
• turmeric
• saffron
• chicken breast
• preserved lemon
• olive oil
• butter
• red onion
• cinnamon stick
• olive
• chicken broth
• cilantro

Instructions

1. 1 Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
2. 2 Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
4. 4 Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ parsley
• vegetable oil
• potato
• ground beef
• onion
• garlic
• salt
• black pepper
• allspice
• nutmeg
• cumin
• tomato
• onion
• long grain white rice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot, place potato slices in a thin layer, and fry just until golden. Remove with a slotted spoon, and set aside on paper towels.
2. 2 In a medium bowl, mix together the ground beef, minced onion, garlic, parsley, salt, pepper, allspice, nutmeg, and cumin. Press flat into a 7x11 inch baking dish. Arrange potato slices over the meat in an even layer. Place tomato slices over the potato. Top with slices of onion. Cover with aluminum foil.
3. 3 Bake for 45 minutes in the preheated oven. Remove the aluminum foil from the top, and continue to bake for another 15 minutes, or until browned.
4. 4 While the kifta is cooking, combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. When kifta is done, cut into squares and serve over rice.

By Aida

Ingredients

• ✓ parsley
• vegetable oil
• onion
• garlic
• chickpea
• red bell pepper
• carrot
• tomato
• olive
• cumin
• paprika
• chicken bouillon granules
• cayenne pepper
• salt
• tilapia fillet

Instructions

1. 1 Heat oil in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrot, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.
2. 2 Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate. Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

By Hanna R

Ingredients

• ✓ parsley
• olive oil
• garlic
• turmeric
• cumin seed
• salt
• black pepper
• chicken thigh
• olive oil
• onion
• water
• saffron
• preserved lemon
• artichoke bottom
• olive

Instructions

1. 1 Marinate the chicken: Whisk oil, garlic, turmeric, cumin seeds, salt, and pepper together in a large glass or ceramic bowl. Add chicken and coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
2. 2 When ready to cook, remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Heat oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add chicken, skin-side down, and cook until browned, about 4 minutes. Flip chicken and cook until browned on the other side, about 3 minutes more.
4. 4 Reduce the heat to medium and pour in enough water to cover chicken halfway. Cover and cook for 20 minutes. Sprinkle saffron threads onto chicken and top with preserved lemon slices. Cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a serving platter and garnish with artichokes, olives, and parsley.
6. 6 Spoon sauce over chicken or serve on the side. If a thicker sauce is desired, continue simmering liquid in the stockpot for 5 to 7 minutes before serving.

By katherine99

Ingredients

• ✓ parsley
• olive oil
• carrot
• onion
• kosher salt
• black pepper
• ginger
• tarragon
• cumin
• lentil
• tomato
• vegetable broth
• spinach
• zucchini
• salt
• olive oil

Instructions

1. 1 Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
2. 2 Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.
3. 3 Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

By Sassy Moroccan

Ingredients

• ✓ parsley
• olive oil
• tomato
• celery
• green bell pepper
• yellow bell pepper
• red bell pepper
• red potato
• olive oil
• red wine vinegar
• lemon
• cilantro
• cayenne pepper
• cumin
• paprika
• salt
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
3. 3 In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
4. 4 Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

By NIBLETS

Ingredients

• ✓ parsley
• white wine
• chicken bouillon granules
• cranberry
• yellow bell pepper
• tomato
• red potato
• garlic
• onion
• carrot
• chicken
• black pepper
• ginger
• cinnamon
• salt
• olive oil
• lemon juice

Instructions

1. 1 Mix lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper together in a large glass or ceramic bowl. Add chicken pieces and toss to coat. Cover and let sit in a refrigerator for 2 hours, up to overnight.
2. 2 When ready to start, line a tagine with sliced carrots.
3. 3 Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot, but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning over once, 5 to 7 minutes. You are just browning it, not cooking it through. Take out of the skillet and place on top of the carrots, then brown the remaining pieces of chicken. Once those are browned, but not cooked through, arrange on top of the carrots also. The idea is that the chicken does not touch the bottom of the tagine, only the carrots.
4. 4 Add onion to the same skillet and saute over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add garlic; saute for 30 seconds. Stir in potatoes and saute, 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley; stir well and keep sauteing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks.
5. 5 Pour the mixture over the chicken and carrots. Place the tagine over low heat, making sure any open flames do not touch the bottom of the pot. Drizzle remaining olive oil over top. Pour wine over top and cover.
6. 6 Cook over low heat until potatoes are soft and chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.

By Milly Suazo-Martinez

Ingredients

• ✓ parsley
• black pepper
• salt
• cherry tomato
• cornstarch
• flour
• water
• saffron
• harissa
• ginger
• turmeric
• paprika
• mint
• cilantro
• chickpea
• tomato
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
2. 2 Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

By chouchou65

Ingredients

• ✓ parsley
• shrimp
• bay leaf
• black pepper
• cayenne pepper
• lemon juice
• turmeric
• paprika
• sazon seasoning with saffron
• seasoned salt
• cumin
• cilantro
• tomato
• ginger paste
• garlic
• kalamata olive
• red bell pepper
• russet potato
• sweet onion
• carrot
• olive oil

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
2. 2 Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

By SunnyDaysNora

Ingredients

• ✓ parsley
• ✓ parsley
• lamb loin chop
• seasoning salt
• rosemary
• chive

Instructions

1. 1 Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
3. 3 Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
4. 4 Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.

By Bibi

Ingredients

• ✓ parsley
• yogurt
• mayonnaise
• ranch dressing mix

Instructions

1. 1 In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

By Jackie

Ingredients

• ✓ parsley
• cream cheese
• butter
• onion
• garlic

Instructions

1. 1 In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well.
2. 2 Refrigerate for 1 to 3 hours. The mixture becomes more flavorful the longer it chills.

By Natalia

Ingredients

• ✓ parsley
• tilapia fillet
• lemon pepper seasoning
• butter
• bread crumb

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiler pan with aluminum foil.
2. 2 Place fillets on the prepared pan. Stir parsley and lemon-pepper seasoning into the melted butter in a small bowl. Baste fillets with the butter mixture using a turkey baster, using the entire mixture. Sprinkle fillets with bread crumbs.
3. 3 Broil in the preheated oven until the thickest part of the fish flakes easily with a fork, 7 to 9 minutes.
4. 4 Remove fish from the pan and place it on a platter. Remove the foil very carefully from the pan, taking care not to spill the excess butter sauce, and pour over the fish. Serve immediately.

By JLeigh

Ingredients

• ✓ parsley
• brown rice
• black pepper
• butter
• lemon juice
• chicken broth

Instructions

1. 1 Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
2. 2 Place butter and lemon juice in a measuring cup.
3. 3 Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
4. 4 Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid.
5. 5 Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
6. 6 Remove and let stand for 5 minutes. Fluff with fork before serving.

By JARRIE

Ingredients

• ✓ parsley
• pizza dough
• butter
• garlic
• parmesan cheese

Instructions

1. 1 Set pizza dough out on the counter and bring to room temperature, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
3. 3 Roll dough on a floured surface into a rectangle. With the shorter side of the rectangle facing you, use a pizza cutter or knife to cut twelve 1 1/2 inch wide strips parallel to you. Then cut right up the middle to cut those strips in half.
4. 4 Twist each strip and tie into a loose knot. Place knots on the prepared cookie sheet.
5. 5 Melt butter in a small pan over low heat. Add garlic and cook until fragrant, 1 to 2 minutes, being careful not to burn. Remove from the stove and stir in parsley. Brush on top of all garlic knots.
6. 6 Cook in the preheated oven until knots are light brown, about 15 minutes. Remove from the oven and brush with remaining butter mixture, then sprinkle with Parmesan cheese. Serve warm.

By carmen

Ingredients

• ✓ parsley
• chicken breast
• dijon mustard
• parmesan cheese
• basil
• garlic

Instructions

1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.
2. 2 Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.
3. 3 Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.

By Cindy Larkins

Ingredients

• ✓ parsley
• butter
• lemon juice
• garlic
• tilapia fillet

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.
2. 2 Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
3. 3 Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
4. 4 Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

By JasnsWif

Ingredients

• ✓ parsley
• tilapia fillet
• lemon juice
• coriander
• tomato

Instructions

1. 1 Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

By natalia

Ingredients

• ✓ parsley
• spaghetti
• garlic
• red pepper flakes
• olive oil
• butter

Instructions

1. 1 In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
2. 2 Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
3. 3 Toss pasta with garlic mixture and butter or margarine. Serve warm.

By MARBALET

Ingredients

• ✓ parsley
• oil
• potato
• garlic salt

Instructions

1. 1 Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
2. 2 Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

By DAME DE COEUR

Ingredients

• ✓ parsley
• butter
• buttery round cracker
• haddock
• honey

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place 1/2 cup butter in a shallow microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Mix crushed crackers into the melted butter.
3. 3 Place haddock a shallow baking dish and cover with butter-cracker mixture.
4. 4 Bake haddock in the preheated oven until flesh flakes easily with a fork, about 25 minutes.
5. 5 Place remaining 1/4 cup butter in a small microwave-safe bowl. Heat in the microwave until melted, about 15 seconds. Stir in honey and parsley until blended.
6. 6 Remove haddock from the oven; drizzle honey butter on top. Continue baking until top is browned, about 5 minutes more.

By Dollie

Ingredients

• ✓ parsley
• delicata squash
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
2. 2 Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
3. 3 Bake in preheated oven for 30 minutes, or until tender.

By Syd

Ingredients

• ✓ parsley
• cheese soup
• water
• chicken breast
• potato
• broccoli

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
3. 3 Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

By JeanGenie

Ingredients

• ✓ parsley
• olive oil
• thyme
• rosemary
• garlic
• salmon
• lemon

Instructions

1. 1 Preheat grill for medium heat.
2. 2 In a shallow glass dish, mix the olive oil, parsley, thyme, rosemary, and garlic. Place the salmon in the dish, turning coat. Squeeze lemon juice over each fillet. Cover, and marinate in the refrigerator for 30 minutes.
3. 3 Lightly oil grill grate. Transfer salmon to the grill, and discard any remaining marinade. Cook salmon on preheated grill over medium heat for 8 to 10 minutes, turning once. Fish is done when it flakes easily with a fork.

By 2126

Ingredients

• ✓ parsley
• red potato
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
3. 3 Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
4. 4 Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

By Allissa Cogswell

Ingredients

• ✓ parsley
• red potato
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
4. 4 Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
5. 5 Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
6. 6 Sprinkle with parsley and serve hot.

By Karen Dekker

Ingredients

• ✓ parsley
• carrot
• butter
• honey
• salt
• chili powder

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
2. 2 Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
3. 3 Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
4. 4 Preheat oven broiler and set rack 4 inches from heat source.
5. 5 When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
6. 6 Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

By France Cevallos