1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
2 tablespoons (30g) unsalted butter
1 tablespoon (12g) granulated sugar
Freshly ground black pepper
1 tablespoon (15ml) chopped parsley (optional)
Set the Yedi Houseware Sous Vide Precision Cooker to 183°F
Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal.
Cook carrots in the water bath until fully tender, about 1 hour.
Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes
Season to taste with salt and pepper, stir in parsley, and serve. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.