Sous Vide Carrots Recipe

Prep carrots

Peel and trim the carrots. Cut into uniform pieces so they cook evenly: either leave whole if 4–5 inches long, halve lengthwise, or cut into 1-inch thick diagonal coins. Pat dry with paper towels.

Bag carrots

Place the prepared carrots in a vacuum bag or a heavy-duty zip-top bag. Add the butter (cut into pieces so it melts quickly), honey, thyme sprigs, kosher salt, and black pepper. If using, add lemon zest. Arrange carrots in a single layer as much as possible for even cooking.

Seal (vacuum or displacement)

If using a vacuum sealer: seal the bag, removing as much air as possible. If using the water-displacement method with a zip-top bag: slowly lower the bag into a large pot or container of water, allowing water pressure to force air out, and seal just before the bag is fully submerged. Make sure the bag is sealed and no water can enter.

Sous vide cook

Preheat the sous vide bath to 183°F (84°C) for tender-but-slightly-firm carrots, or 185–190°F (85–88°C) for softer, more tender carrots. Submerge the sealed bag in the water bath, clip the bag to the side if needed, and cook for 45 minutes to 1 hour. For very firm carrots, cook 40–50 minutes; for tender, 60 minutes.

Finish in bag

When the cook time is complete, remove the bag from the water bath. Carefully open the bag and transfer the carrots and residual butter/honey/thymey juices to a bowl or skillet. Reserve the cooking juices to spoon over at the end.

Pan glaze (recommended)

Heat a skillet over medium heat. Add the carrot pieces and the butter-honey juices from the bag to the pan. Cook, stirring occasionally, 2–4 minutes until the butter foams and the carrots pick up a light golden edge and the glaze thickens slightly. Taste and adjust seasoning with a pinch more salt or a grind of pepper if needed.

Serve

Transfer carrots to a serving dish. Sprinkle with chopped parsley and toasted almonds if using. Spoon any remaining glaze from the pan over the carrots. Serve warm.