Nitrate & Nitrite Free Sous Vide Carrots
Carrots are one of those vegetables that can go from forgettable to absolutely stunning with the right technique, and sous vide is the secret weapon here. Cooking them low and slow in a sealed bag with butter, honey, thyme, and a little black pepper means every bit of flavor stays locked in rather than boiling away into a pot of water. The result is a carrot that's silky and tender all the way through, with a natural sweetness that gets even better once you hit them in a hot skillet to develop those caramelized, golden edges. That quick sear and glaze step at the end is what takes this from a simple side to something that genuinely looks and tastes restaurant-worthy. Everything in this recipe is clean and straightforward — fresh vegetables, real butter, honey, and herbs — so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. A scatter of fresh parsley at the end adds a little brightness and color that makes the whole platter pop. Whether you're serving these alongside a weeknight roast or bringing them to a dinner party, they're the kind of side dish that quietly steals the show.
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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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