Gut Friendly Sous Vide Carrots
Carrots are one of those vegetables that can genuinely surprise you when they're treated with a little care, and this sous vide method takes them somewhere truly special. Cooking them low and slow in a sealed bag with butter, honey, thyme, and a touch of seasoning means every bit of flavor stays locked in rather than boiling away into a pot of water. The result is a carrot that's completely tender all the way through, with a natural sweetness that's been gently coaxed out rather than masked. That finishing sear in a golden butter skillet adds caramelized edges and a little depth that makes this feel like a restaurant-worthy side dish. The reserved cooking liquid gets reduced into a glossy glaze right in the pan, so nothing goes to waste and every carrot is beautifully coated. For anyone focused on keeping their gut happy, this recipe leans on whole, simple ingredients — no hidden additives, no processed sauces, just real food cooked thoughtfully. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!