Hazelnut 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 immersion circulator does the heavy lifting, holding the carrots at a precise temperature so they cook evenly without any guesswork. After their time in the water bath, a quick sear in golden butter gives them that irresistible color and a slightly crisp exterior that contrasts beautifully with the silky interior. The reserved cooking liquid gets reduced right in the pan, concentrating all that thyme-scented, honeyed goodness into a thin glaze that clings to every carrot. A scatter of fresh parsley at the end adds a pop of color and brightness that pulls the whole dish together. For anyone navigating tree nut allergies, this recipe is naturally safe — every ingredient is straightforward, with no hidden nut-based oils, pastes, or garnishes to worry about. It works just as well as an elegant dinner party side as it does alongside a simple weeknight roast.
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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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