Roasted Carrots with Anise Hyssop and Lavender White Wine Glaze

Roasted Carrots with Anise Hyssop and Lavender White Wine Glaze
 
Roasted carrots are sweet and grounding, perfect for spring. In this recipe, they're topped with a heavenly white wine reduction that's kissed with floral and savory notes of anise hyssop and lavender.
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Ingredients
  • 8 small to medium carrots
  • 1 tbsp butter
  • ¼ cup white wine
  • ¼ cup chicken bone broth
  • Salt to taste
  • Black pepper to taste
  • 3 anise hyssop leaves, chopped
  • 1 tsp culinary lavender buds
  • 1 ½ tbsp organic cane sugar
Directions
  1. Melt butter in a large pan
  2. Add the carrots, salt, and pepper
  3. Add the liquids, increasing the heat to medium-high and bring to a simmer
  4. Add the chopped anise hyssop leaves and lavender buds
  5. Cover the pan loosely and simmer until the carrots are just tender (took about 10 minutes for these carrots)
  6. Uncover the pan and add the sugar, stirring well
  7. Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, 5 minutes or so
 

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