Glazed Carrots With Whole Spices And Rosemary Recipe

Ingredients

2 pounds thin, tender carrots in assorted colors, with greens (or regular carrots, halved lengthwise)

Coarse salt

3 tablespoons packed light-brown sugar

1 tablespoon plus 1 teaspoon white-wine vinegar

2 tablespoons honey

1 teaspoon whole pink peppercorns

2 tablespoons extra-virgin olive oil, plus more (optional) for drizzling

2 sprigs fresh rosemary

1 whole star anise

Preparation

Peel and trim carrots, leaving 1 1/2 inches of greens intact. Bring a large pot of water to a boil; add 1 tablespoon salt. Add carrots; cook until bright and just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain.

Preheat oven to 375 degrees. Whisk together sugar, vinegar, honey, and peppercorns.

Heat oil in a large ovenproof skillet over medium-high heat. Add carrots, rosemary, and star anise; cook, stirring, until carrots are tender, about 5 minutes. Stir in honey mixture. Season with salt. Bring to a boil over medium-high heat, turning carrots to coat.

Transfer skillet to oven. Roast carrots until slightly caramelized, 20 to 25 minutes. Drizzle with oil, if desired.