Preheat water bath to 183 degrees.
In a ziploc or vacuum bag, combine carrots, butter, honey and a pinch of salt and pepper.
Seal bag using vacuum sealer or water displacement method (carrots release gases while cooking and will try to float, so weigh them down or leave a ziploc corner cracked open above the waterline to allow venting).
Cook at 183 for one hour and remove from water bath.
If not planning to serve immediately, carrots can be refrigerated in their bag at this point for up to 1 week.
If serving immediately, heat a large skillet over medium high heat.
Empty contents of bag into skillet and cook, stirring gently but frequently, until carrots are caramelized and liquid is reduced into a glaze, about 10 minutes.
Serve immediately. Garnish with fresh herbs and coarse salt if desired.