Instructions
- Place Carrots in a medium saucepan and cover with water. Bring to a boil and cook for 10-12 minutes, or until slightly tender.
- Drain the Carrots and set aside.
- In the same saucepan, melt Butter over medium heat. Add Brown Sugar and stir until dissolved.
- Pour in Chicken Broth and add Star Anise, Salt, and Black Pepper. Bring to a simmer.
- Add the drained Carrots to the saucepan and cook for 8-10 minutes, stirring occasionally, until the sauce has thickened and the carrots are glazed.
- Remove Star Anise before serving.
