Fill the Sous Vide Pan with water almost up to the fill line. Remember to leave enough room so when you add the carrots it does not end up having too much water in the pot.
Set the Sous Vide temperature to 183 degrees Fahrenheit and let the water heat on its own.
Wash the carrots making sure to remove the tops and the very ends of the carrots.
Then cut the carrots into pieces that are approximately two inches long.
Place the carrots inside a vacuum seal bag.
Add the honey and the butter to the vacuum seal bag.
Press as much air out of the vacuum seal bag as possible, then give it a quick zip to seal it.
Now use your vacuum sealing machine or hand vacuum sealer to remove the air from inside the bag.
Wait until the Sous Vide Machine has reached 183 degrees Fahrenheit, then carefully place the vacuum sealed bag of carrots into the water bath making sure to weight them down so they remain under water.
Leave them submerged in the water for one hour.
When the hour is up, remove the vacuum sealed bag of carrots, dry it off and refrigerate it until it is time to eat, unless you are ready to eat the carrots immediately.
When you are ready to serve the carrots, drain off any extra liquid in the bag, then put the carrots on a cast iron skillet – or you can use the lid of a cast iron skillet – and cook them over medium high heat until they turn slightly brown. This takes 5 to 6 minutes.
Serve them immediately.
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