Glazed Carrots with Whole Spices and Rosemary

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

thin, salt, lightbrown sugar, whitewine vinegar, honey, whole pink peppercorns, extravirgin olive oil, rosemary, star anise

Taken from www.epicurious.com/recipes/food/views/glazed-carrots-with-whole-spices-and-rosemary-392752 (may not work)