Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Peel and trim the carrots, leaving 1 1/2 inches of the greens intact. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the carrots; cook until bright and just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain.
Step 2
Preheat the oven to 375°F. Whisk together the sugar, vinegar, honey, and peppercorns.
Step 3
Heat the oil in a large ovenproof skillet over medium-high heat. Add the carrots, rosemary, and star anise; cook, stirring, until the carrots are tender, about 5 minutes. Stir in the honey mixture. Season with salt. Bring to a boil over medium-high heat, turning the carrots to coat.
Step 4
Transfer the skillet to the oven. Roast the carrots until slightly caramelized, 20 to 25 minutes. Drizzle with oil, if desired.
