Glazed Carrots with Whole Spices and Rosemary

Glazed Carrots with Whole Spices and Rosemary

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


  • 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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