We enjoyed these with a weeknight dinner but they would be great for special occasions and using the Sous Vide would cut down on stress when entertaining.
Sous Vide literally means "under vacuum" in French. I have had my machine for a few months now and it takes a bit of adjusting to your normal cooking routine (you really have to plan things out to use it...no last minute dishes) but it really produces delicious foods with very little hassle. If you want to learn more about Sous Vide cooking you can get some great information here.
For 8-12 large carrots I used:
1 Tbsp. of unsalted butter
1 Tbsp. of maple syrup
Pinch of ginger (1/8 - 1/4 tsp.)
Pinch of cinnamon (1/8 - 1/4 tsp.)
Pinch of smoked paprika (1/8 - 1/4 tsp.)