HONEY-AND-ANISE-GLAZED BABY CARROTS Although they're available year-round, peak season for carrots are parsnips is late January through March. A little honey and just a touch of butter highlight their natural sugars. 1 pound small carrots with tops, peeled and trimmed 1/2 pound small parsnips, peeled and cut into 1/2-inch strips 1 to 2 tablespoons honey 2 pieces star anise 2 teaspoons butter 1/2 teaspoon salt 1/8 teaspoon pepper

Halve lengthwise any thick carrots. Combine all ingredients in a large skillet. Add 3 tablespoons water. Bring just to boiling. Reduce heat. Cook, uncovered over medium-low heat for 10 to 12 minutes or until vegetables are crisp-tender, stirring occasionally. Increase heat to medium. Cook, stirring gently, until lightly browned, about 3 minutes.

Makes 4 servings.

1 Serving: Calories: 125, Fat: 2g (Saturated: 1g), Cholesterol: 5mg, Sodium: 357mg, Carbohydrate: 26g, Protein: 2g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]