Glazed Carrots with Whole Spices and Rosemary

1. 1

   Peel and trim the carrots, leaving 1 1/2 inches of the greens intact.

2. 2

   Bring a large pot of water to a boil; add 1 tablespoon salt.

3. 3

   Add the carrots; cook until bright and just tender, 3 to 4 minutes.

4. 4

   Immediately plunge into an ice-water bath.

5. 5

   Drain.

6. 6

   Preheat the oven to 375F.

7. 7

   Whisk together the sugar, vinegar, honey, and peppercorns.

8. 8

   Heat the oil in a large ovenproof skillet over medium-high heat.

9. 9

   Add the carrots, rosemary, and star anise; cook, stirring, until the carrots are tender, about 5 minutes.

10. 10

    Stir in the honey mixture.

11. 11

    Season with salt.

12. 12

    Bring to a boil over medium-high heat, turning the carrots to coat.

13. 13

    Transfer the skillet to the oven.

14. 14

    Roast the carrots until slightly caramelized, 20 to 25 minutes.

15. 15

    Drizzle with oil, if desired.

* Per serving · 4 servings · Values may vary.

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