Sous Vide Maple-Glazed Carrots

Preheat the water bath: Set up your sous vide immersion circulator in a water bath, maintaining a consistent temperature of 185 degrees F (85 degrees C). (5 minutes)

Prepare the carrots: Cut the peeled carrots in half lengthwise, then slice them diagonally into ½-inch thick pieces. (10 minutes)

Seal and infuse: Combine the sliced carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper in a resealable freezer bag or vacuum seal bag. Remove as much air as possible before sealing. For extra security against leaks, double-bag in another freezer bag, again pressing out the air. (10 minutes)

Sous vide cooking: Gently lower the sealed bag into the preheated water bath, ensuring it's fully submerged. If needed, weigh the bag down to prevent floating. Cover the water bath container with aluminum foil to help maintain the temperature and reduce water evaporation. Cook for approximately 70 minutes, or until the carrots are tender yet slightly firm.

Strain the carrots: Once cooked, carefully remove the bag from the water bath and drain the carrots through a fine-mesh strainer set over a medium skillet. Reserve both the carrots and the flavorful liquid. (5 minutes)

Reduce the glaze: Place the skillet with the reserved liquid over medium heat. Allow the liquid to simmer, reducing it to about 3 tablespoons – this should take around 3 to 5 minutes. The concentrated flavors will form the base of your glaze.

Finish the glaze: Remove the skillet from the heat. Whisk in the remaining 2 tablespoons of butter until the sauce is smooth, glossy, and emulsified.

Glaze the carrots: Return the cooked carrots to the skillet with the glaze. Gently toss to coat them evenly in the luscious sauce. Season with a sprinkle of Maldon sea salt flakes, if desired, to enhance the sweetness and add a delightful textural contrast. (2 minutes)

Serve: Serve the maple-glazed carrots warm as a sophisticated side dish or a vibrant addition to any plate.