Capsaicin Free Sous Vide Carrots
These carrots are proof that simple ingredients and a little technique can produce something genuinely stunning. The sous vide method holds the carrots at a precise temperature for a full hour, coaxing them to a perfectly even tenderness that roasting or boiling rarely achieves. Butter, honey, salt, and fresh thyme infuse every bite during that long, gentle cook — and then a quick sear in a hot skillet caramelizes the edges into something deeply golden and rich. The reserved cooking liquid gets reduced right in the pan into a glossy glaze that clings beautifully to each carrot. For anyone avoiding capsaicin, this dish is a natural fit — there's no heat, no chili, no paprika, just sweet, herby, buttery flavor from start to finish. A scatter of fresh parsley at the end adds a little brightness and color without complicating anything. It's an elegant side dish that looks like it came from a restaurant kitchen but comes together with surprisingly little fuss.
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Learn more →Ingredients
4 servings
- 1 ½ lb medium carrots, peeled and trimmed
- 2 tbsp unsalted butter
- 1 tbsp honey
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 sprigs fresh thyme
For searing
- 1 tbsp unsalted butter
For serving
- 1–2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Set your immersion circulator in a large pot or container and preheat the water to 183°F (84°C).
- 2
Place the carrots, 2 tbsp butter, honey, salt, pepper, and thyme sprigs in a vacuum-seal bag or a zip-lock bag. Arrange the carrots in a single layer as much as possible. Seal using a vacuum sealer, or use the water-displacement method for a zip-lock bag: lower the open bag slowly into the water until only the zipper is above the surface, then seal.
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