Tree Nut 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 is completely tender all the way through, with a natural sweetness that feels almost luxurious. A quick sear in golden butter then caramelizes the outside and gives you those gorgeous, slightly crispy edges that make this feel like a restaurant-quality side dish. The reserved cooking liquid gets reduced right in the pan into a silky glaze that coats every carrot beautifully. Everything in this recipe is straightforward pantry and produce — butter, honey, fresh thyme, a handful of parsley — so there is nothing to second-guess when it comes to hidden allergens or cross-contact from shared processing facilities. It is an elegant, fuss-free dish that proves simple ingredients, handled well, can completely steal 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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