Spiced Honey-Butter Sous Vide Carrots
2 pounds carrots, any kind, peeled and cut into 1-inch chucks if using large carrots
2–3 tablespoons unsalted butter, divided
2–3 talbespoons honey, divided
Fresh thyme sprigs
For finishing: (optional)
Freshly ground black pepper
Fresh thyme leaves for garnishing
Preheat water to 183°F using a sous vide machine. (I use Anova.)
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.
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.
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.
Once the carrots are done, remove the sous vide bags from the water batch and transfer the carrots onto a serving plate.
For finishing, sprinkle smoked paprika, ground cumin, freshly groud black pepper, and salt flakes, and garnish with thyme leaves.