Seed Oil Free Sous Vide Carrots
Carrots rarely get the spotlight they deserve, but this sous vide method transforms them into something genuinely stunning — deeply tender all the way through, with caramelized edges and a glossy honey-butter glaze that makes them hard to stop eating. The entire cook relies on real butter, honey, and fresh thyme, so there's no seed oil, no refined vegetable shortening, and nothing hiding in the ingredient list that doesn't belong there. That matters more than people realize, since even simple vegetable side dishes can sneak in canola or sunflower oil when you least expect it. The water bath does the heavy lifting, coaxing out the carrots' natural sweetness before a quick sear in golden butter locks in that beautiful color and depth of flavor. Finishing with the reduced cooking liquid creates a thin, shimmering glaze that coats every carrot without any thickeners or additives. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. This is the kind of side dish that quietly steals the show at the dinner table.
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!