whole baby carrots
Freshly ground black pepper
chopped parsley (optional)
Preheat sous-vide cooker to 183°F.
Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions.
Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week.
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.