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Wash carrots and run a peeler over them gently.
Cut carrots in half the long ways, making 12 pieces.
Get a pan on the stove over medium low heat.
Cube 2 tablespoons of butter and add to the pan.
Add 2 to 3 cloves of minced garlic and bloom for about 30-40 seconds.
Add carrots to the pan flat side down.
Add a very small pinch of salt, a small pinch of black pepper, and one light dash of red pepper flake.
After about 40 seconds, add chicken stock just enough to come to the top of the carrots.
Once at a full simmer, add 3 pieces of star anise (optional) and half a teaspoon of Rosemary.
Cover and cook for 8 to 10 minutes.
Take the heat down to medium low.
Add 2 tablespoons of honey.
Plate the carrots, optionally using star anise as garnish (do not eat it).
Garnish with a little chopped parsley and a very light touch of grated Parmigiano Reggiano.