Set sous vide machine to 85C/185F.
In a bowl, mix together cut carrots, sugar, salt, water and butter sliced into 1 tablespoon pieces.
Pour ingredients from bowl in sous vide bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath 45 minutes.
Remove bag from bath and pour contents into a large pan. Cook over medium high heat, swirling the pan every minute or so to evenly glaze the carrots. Once most liquid has evaporated and the carrots are glazed, plate the carrots. Garnish with fresh chopped parsley and flake salt.