Eggless Sous Vide Carrots
Sous vide carrots might sound like a restaurant trick, but this method is genuinely one of the best ways to coax maximum sweetness and tenderness out of a humble root vegetable. The carrots cook low and slow in a sealed bag with butter, honey, thyme, and a little seasoning, so every bit of flavor stays locked in rather than leaching out into a pot of boiling water. Once they come out of the bath, a quick sear in a hot skillet transforms them into something caramelized and golden at the edges, with a glossy glaze that clings to every surface. The whole thing is naturally free of eggs at every step — no binders, no coatings, no hidden ingredients to second-guess. Fresh parsley scattered over the top at the end adds a bright, herby finish that makes the dish look as good as it tastes. This is the kind of side 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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