Preheat the Sous Vide Water Bath: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 183°F (84°C).
Prepare the Carrots: Wash and peel the carrots. (I used whole baby carrots, and if yours are too big, you can cut them into slices or sticks.)
In a large bowl, mix the carrots with honey and salt. Toss until they are evenly coated. (I use my hands to rub the seasonings all around the carrots).
Vacuum-seal the Bag: Add the seasoned carrots and butter into a zip-lock bag and arrange in a single layer. I also added the sous vide weight to help weigh down the bag so that it won’t float in the water bath. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).
Seal the bag using the “water displacement” technique or a vacuum sealer. (Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.)
Sous Vide Cook the Carrots: Place the bag in the warm water bath and cook for 1 hour. Make sure the carrots are fully submerged while the seams of the bag are above water. (You can add heavy kitchen items to weigh down the bag if yours is still floating.)
Remove the carrots from the bag and pour the juices in a jar. The juices taste great as is, but if you'd like to thicken it, you can thicken them into a thicker glaze in a skillet over medium-high heat for 2-3 minutes.
Drizzle the carrots with the glaze, and sprinkle with chopped parsley and extra salt. Serve immediately!