Sous Vide Maple-Glazed Carrots

1 . Stage

Prepare a water bath with an immersion circulator set to 185 degrees F (85 degrees C).

2 . Stage

Cut carrots in half lengthwise and slice into 1/2-inch thick pieces on the bias/diagonal.

3 . Stage

Place carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper into a resealable freezer bag or a vacuum seal bag. Seal the bag, and press out as much air as possible, then place into another freezer bag, press out all the air, and seal.

4 . Stage

Lower the bag into the water bath until bag is completely submerged, then clip the bag to the side of the container. Be prepared to weigh the bag down if you see it starting to float. Cover the water bath container with aluminum foil to retain heat and minimize evaporation, and cook until carrots are tender, about 70 minutes.

5 . Stage

Drain carrots through a fine mesh strainer set over a medium skillet; transfer carrots to a bowl and set aside.

6 . Stage

Place the skillet over medium heat and bring the liquid to a simmer. Cook until it is reduced to about 3 tablespoons, 3 to 5 minutes. Remove the skillet from the heat and whisk in remaining 2 tablespoons butter, stirring until sauce is smooth and shiny.

7 . Stage

Add carrots to the skillet, tossing gently to combine, and season with a sprinkle of salt flakes. Serve warm.