Place carrots, butter, honey, orange juice, lemon juice, and ginger in a vacuum bag or a resealable plastic freezer bag and seal so that there is no air inside the bag.

Assemble the sous vide machine according to manufacturer’s directions and preheat the water bath to 85 degrees C. Lower the bag into the water and cook the carrots, fully submerged, until crisp-tender, 1 to 1 ½ hours.

Remove the carrots from the water bath and heat a large sauté pan over medium-high heat.  Empty the contents of the bag into the pan and cook, stirring occasionally, until the cooking liquid reduces to a shiny glaze, 2 to 3 minutes.  Remove from the heat, season with salt and pepper and garnish with the spices if desired.