Sesame Free Sous Vide Carrots
Carrots rarely get to be the star of the table, but this sous vide method changes that completely. Cooking them low and slow in a sealed bag with butter, honey, thyme, and a little black pepper coaxes out a deep, almost jammy sweetness that roasting alone can't quite match. Once they hit a hot buttered skillet, the edges caramelize beautifully and the reserved cooking liquid reduces into a glossy glaze that clings to every carrot. The whole process is straightforward — no special skills required, just an immersion circulator and a little patience. For anyone navigating sesame allergies or sensitivities, this recipe is naturally free of any concern: every ingredient is clean and easy to verify, with no sauces or seasonings that typically hide unwanted allergens. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look like something from a restaurant. This is 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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