Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Glazed Carrots with Whole Spices and Rosemary Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 16, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 Colorful carrots are glazed in brown sugar, honey, white wine vinegar, and whole spices, then roasted until the sugar just caramelizes. 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 Directions 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. Rate it Print