Honey-Glazed Carrots with Thyme and Brown Butter

Cut carrots into uniform 1-inch pieces for even cooking

Place carrots in vacuum-seal bag or large zip-top bag

Add kosher salt, pepper, honey, 2 tbsp butter, thyme sprigs, and smashed garlic to bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 184°F (84°C)

Submerge sealed bag in water bath, ensuring carrots are fully submerged

Cook for 75 min until carrots are crisp-tender with slight snap

While carrots cook, prepare brown butter

Melt 3 tbsp butter in a large skillet over medium heat

Cook butter, swirling occasionally, until it turns golden brown and smells nutty (4–5 min)

Remove from heat and set aside

When cook time is complete, remove carrots from bag

Strain and reserve the honey-butter glaze from the bag, discard thyme sprigs and garlic

Pat carrots dry with paper towels

Return skillet with brown butter to medium-high heat

Add carrots to the hot brown butter

Sauté for 3–4 min, tossing frequently, until carrots develop light golden spots

Add reserved honey-butter glaze to the pan

Toss carrots with glaze until well coated and glaze reduces slightly (2 min)

Remove from heat

Stir in fresh thyme leaves, lemon zest, and lemon juice

Transfer to serving platter

Finish with flaky sea salt and chopped parsley

Serve warm