MSG Free Sous Vide Carrots

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.5

(24)

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 elegant than the short ingredient list suggests. The precision of the water bath means every carrot cooks evenly at exactly 183°F, no guesswork involved, and the natural sweetness of the vegetable really gets a chance to shine. Because the seasoning here is nothing but butter, honey, kosher salt, pepper, and fresh thyme, you know exactly what's going into the dish — no hidden flavor enhancers or seasoning packets to second-guess. That matters a lot when you're cooking for anyone who needs to avoid added glutamates, since even "simple" vegetable sides can sneak in processed ingredients. The quick sear in browned butter after the bath adds color and a slightly nutty depth, while the reserved cooking liquid gets reduced right in the skillet into a thin, clinging glaze. A handful of fresh parsley at the end keeps things bright and fresh. This is the kind of side dish that quietly steals the show at the dinner table.

About Fig

Fig 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!