Sous Vide Glazed Carrots

Yield: 4 servings
Prep: 0:10:00
Cook Time: 1:02:00
Category: Side Dishes
Cuisine: American

1. Preheat a water bath to 183 °F (84°C) using a sous vide immersion circulator.

2. Place carrots, butter, sugar, and kosher salt in a vacuum bag and seal according to the manufacturer's instructions.

1 lb	Baby Carrots
2 tbsp	Unsalted Butter
1 tbsp	Granulated Sugar
1⁄2 tsp	Kosher Salt

3. Cook the vacuum-sealed bag in the water bath for about 1 hour, until the carrots are fully tender. Refrigerate if not using immediately.

4. Empty the entire contents of the bag into a 12-inch, heavy-bottomed skillet. Cook over high heat, stirring constantly, until the liquid reduces to a shiny glaze, about 2 minutes. If the glaze breaks and turns greasy, add water a teaspoon at a time, shaking the pan to re-form the glaze.

5. Season to taste with salt and freshly ground black pepper, stir in parsley if desired, and serve.

	Kosher Salt
	Black Pepper
1 tbsp	Parsley