Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

While the water bath is heating to the target cooking temperature, please move on to preparing the carrots.Temperature: 183.2 °F Time: 1 hour

Using a vegetable peeler, carefully peel each carrot. Larger carrots may need to be cut in half lengthwise to ensure even cooking.

Combine the carrots in a vacuum seal bag along with the butter or olive oil, salt, garlic clove, and sprig of thyme.

Using the vacuum sealer, make sure that the carrots are completely sealed and that any excess air has been removed from the bag.

Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.

Allow the carrots to sous vide for the duration of the given cooking time.

Once the carrots have finished cooking, carefully remove them from the water bath.

These delicious and tender carrots are ready to enjoy. We like to serve with fresh herbs and a drizzle of olive oil.