Rice 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 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 skillet, concentrating all that thyme-infused, honeyed goodness into a thin glaze that clings to every carrot. Fresh parsley scattered over the top adds a pop of color and a bright, herby finish. This is the kind of side dish that makes people ask what restaurant you ordered from — and it happens to be completely free of grains, starches, and fillers by nature, with nothing hiding in the ingredient list to worry about.

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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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