Spiced Honey-Butter Sous Vide Carrots

Spiced Honey-Butter Sous Vide Carrots

5 from 4 reviews

Sous vide carrots cooked in butter, honey and infused with fresh thyme, then boldly finished with smoked paprika, ground cumin, and freshly ground black pepper.



For finishing: (optional)


  1. Preheat water to 183°F using a sous vide machine. (I use Anova.)
  2. Use two or three large sous vide bags, evenly divide prepared carrots, and put them in the bags. If using rainbow carrots, separate them by color.
  3. Add 1 tablepsoon butter, 1 tablespoon honey, and a pinch of salt into each bag. Drop 1 or 2 thyme sprigs, then vacuum-seal the bag. You can use a vacuum sealer or a hand pump.
  4. Lower the bags into the heated water bath and set the timer for 1 hour. Add weight to keep the carrots under the water if necessary.
  5. Once the carrots are done, remove the sous vide bags from the water batch and transfer the carrots onto a serving plate. 
  6. For finishing, sprinkle smoked paprika, ground cumin, freshly groud black pepper, and salt flakes, and garnish with thyme leaves.


Oven Method:

  1. Preheat oven to 400°F. In a cast iron skillet, melt butter over medium-high heat. Add carrots, a pinch of salt, smoked paprika, ground cumin, freshly ground black peppers, 5-6 fresh thyme sprigs and toss to coat in butter. Transfer the skillet into the oven and roast for 15 minutes or until the carrots are fork tender. 
  2. Once the carrots are done, use oven mitt to carefully transfer the skillet back onto the stovetop. Drizzle with honey and gently toss to coat. Add more salt and pepper if desired. (Be careful not to burn yourself. The skillet is VERY HOT.) 


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