Gelatin 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 luxurious than the ingredient list suggests. The precision of the water bath means every carrot cooks evenly at exactly 183°F, no guesswork involved. After a quick sear in golden brown butter, the reserved cooking liquid gets reduced right in the pan into a clinging, fragrant glaze that coats each carrot beautifully. Fresh thyme perfumes the whole process from the inside out, and a scatter of flat-leaf parsley at the end keeps things bright and fresh. Every ingredient here is straightforward and clean — butter, honey, salt, pepper, thyme — so there's nothing hidden to worry about, just real food cooked with care. This is the kind of side dish that makes guests ask for the recipe before they've even finished their plate.
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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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