Baby Carrots Sous Vide with Honey Butter

12 oz. bag of baby carrots, already peeled
4 tbsp. unsalted butter, melted
3 tbsp. honey

1. Melt the butter with the honey; stir well until combined.
2. Pat the carrots dry and place in a Ziploc bag; add in the honey butter.
3. Evacuate the air from the bag using the immersion method
4. Set the sous vide to 135 degrees F.
5. Cook in the sous vide for 2 hours.
6. After cooking, pour the carrots and liquid into a frying pan on medium heat; cook, basting the carrots frequently, until the carrots gain some color and the honey butter’s reduced to a glaze. Garnish with a little chopped parsley; season with salt and pepper.

Verdict: The honey accentuated the carrots' natural sweetness. The mango butter it was served on was tart enough to make a very delicious contrast.
Grade: A