Vegetarian Sous Vide Carrots
Carrots rarely get the spotlight they deserve, but this sous vide method changes everything about how they taste and look on the plate. Cooking them low and slow in a sealed bag with butter, honey, thyme, and a pinch of seasoning coaxes out a deep, natural sweetness that roasting alone can't quite match. Once they come out of the water bath, a quick sear in golden brown butter gives the edges that gorgeous caramelized color that makes 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 — nothing goes to waste. A scatter of fresh parsley at the end adds a little brightness and color to finish things off. Every ingredient here is straightforwardly plant-friendly with the addition of dairy, making this an effortless fit for a meat-free table without any substitutions or workarounds needed.
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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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