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

Martha Stewart Living, March 2005

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Servings:
6
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Ingredients

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Directions

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  • 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.

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  • 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.

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