Carrageenan Free Sous Vide Carrots
Carrots rarely get the spotlight they deserve, but this sous vide method transforms them into something genuinely impressive — deeply tender all the way through, with caramelized edges and a glossy honey-butter glaze that tastes far more elegant than the ingredient list suggests. Cooking them sealed with butter, honey, thyme, and a little salt and pepper means every bit of flavor stays locked in during that long, gentle bath rather than leaching out into boiling water. The finishing sear in a hot skillet is what takes things over the top, giving you that golden, slightly crisp exterior while the reserved cooking liquid reduces into a beautiful glaze that clings to each carrot. For anyone navigating a carrageenan-free lifestyle, this recipe is a natural fit — every ingredient is whole and straightforward, with no processed dairy products or packaged sauces where that additive tends to hide. Fresh thyme and optional parsley keep the flavor bright and herby without relying on anything from a bottle. It's the kind of side dish that makes people ask what you did differently, and the answer is surprisingly simple.
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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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