Using sous vide to glaze carrots is a simple process that results in a great side dish. You simply peel some carrots and cut them into the size you want. Then pick the seasonings and toss the carrots with them. Add it all to a sous vide bag with some butter and cook them for 45 to 60 minutes at 183°F (83.3°C) or higher and you're all set. You can also briefly cook carrots and their juices in a pan after sous viding them to reduce the sauce for a richer dish. This recipe also works well for other root vegetables such as turnips, radishes, and parsnips.

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