Ingredients

serves 4 to 6

　　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

　　

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.

　　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.