lace the carrots, butter, brown sugar, kosher salt, onion powder, and garlic powder in a vacuum-seal bag and seal it well.
Submerge the sealed bag in the water bath and cook for 1 hour, or until the carrots become tender.
Remove the bag from the water bath. Pour the contents into a heated, heavy-bottomed skillet over high heat. Stir constantly until the liquid reduces into a shiny glaze, about 2 minutes.