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Glazed Carrots with Whole Spices and Rosemary

Recipe information

  • Yield

    serves 4 to 6

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

Preparation

  1. 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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCarrotRoot VegetableVegetableRosemaryHerbs & SpicesSideLunchDinnerDairy FreeGluten FreeVegetarianNut FreeCookbooks
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