A delicious Citrus Honey Sous Vide Carrots recipe that's very easy to make with just five simple ingredients: carrots, orange zest, honey, butter, and salt.
Using an immersion circulator, preheat the water in your cooking vessel to 183 F.
Add all the ingredients to a 1-quart vacuum seal bag. Vacuum and seal the bag, then use tongs to carefully place the bag in the preheated water. Cook for 1 hour, turning the bag once or twice if it does not flip itself over freely.
Remove the bag with tongs. Carefully cut open the bag (watch out for steam) and drain the carrots completely in a colander. Serve carrots immediately.
The drained cooking liquid is not suitable for reducing as a sauce; it is high in salt (more like a brine than a sauce), and because of this it's too salty to use as additional sauce for serving. I know this because I already tried it so you didn't have to. :)