Celery Free Sous Vide Carrots
Carrots are one of those vegetables that can go from forgettable to absolutely stunning with the right technique, and sous vide is the secret weapon here. Cooking them low and slow in a sealed bag with butter, honey, thyme, and a little seasoning means every carrot absorbs flavor all the way through before it ever hits a pan. The result is a vegetable that's silky-tender at the center but gets a gorgeous caramelized crust during the quick skillet sear — that contrast in texture is genuinely hard to beat. The reserved cooking liquid gets reduced into a glossy glaze right in the pan, so nothing goes to waste and the flavor just keeps building. A scatter of fresh parsley at the end adds a little brightness and color that makes the whole dish look like it came out of a restaurant kitchen. This is the kind of side dish that quietly steals the show at the dinner table.
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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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