Citric Acid Free Sous Vide Carrots

Carrots rarely get the spotlight they deserve, but this sous vide method transforms them into something genuinely special — 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. For anyone avoiding citric acid, plain carrots are a safe and naturally sweet base, and every single ingredient here — butter, honey, thyme, salt, pepper, parsley — is clean and straightforward with no hidden additives to worry about. The sous vide bath at 183°F does the heavy lifting, cooking the carrots low and slow until they're perfectly yielding before a quick sear in browned butter locks in that gorgeous golden color. That reserved cooking liquid gets reduced right in the skillet into a thin, clinging glaze, so nothing flavorful goes to waste. Fresh thyme infuses the whole bag during the cook, giving the carrots an herby, almost floral depth that pairs beautifully with the sweetness of the honey. A scatter of flat-leaf parsley at the end adds a pop of color and freshness that makes this feel like a restaurant side dish you pulled off at home.

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