Glazed Carrots with Goat Cheese and Honey

Recipe from Food & Wine


2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 1/2 lbs. carrots
6 garlic cloves
3 tarragon sprigs
2 thyme sprigs
1 rosemary sprig
2 bay leaves
2 star anise
1/8 teaspoon cumin seed
1/8 teaspoon fennel seed
1/8 teaspoon mustard seed
kosher salt
2 tablespoons honey
2 tablespoons cider vinegar
1 1/2 cups chicken or veggie stock
6 ounces goat cheese


In a large deep skillet, melt the butter in the olive oil.  Add the carrots and all of the spices and herbs.  Cook over moderate heat, stirring occasionally, until the carrots are golden, about 12 minutes.  Add the honey and cook, stirring, until the honey is lightly caramelized, about 3 minutes.  Stir in the vinegar and cook until the carrots are evenly coated, about 2 minutes.  Add the stock, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is syrupy, about 20 minutes.  Discard the herb sprigs and bay leaves and the star anise.  Transfer the carrots to a plate and half them lengthwise.  Put your goat cheese on a serving platter, and cover with the carrots.  A squeeze of lemon juice over the top is a nice touch!