New This Month

Glazed Carrots with Whole Spices and Rosemary

Colorful carrots, glazed in brown sugar, honey vinegar, and spices, are roasted until the sugar just caramelizes.

  • Servings: 6

Source: Martha Stewart Living, March 2005


  • 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


  1. 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.

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

  3. 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.

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

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