Heat the aniseed in a small, heavy skillet over high heat, shaking the pan often, until toasted and fragrant, 3 to 5 minutes. Remove from the heat and set aside.
Heat the oil in a large skillet or sauté pan over high heat until very hot but not quite smoking. Add the garlic, fresh rosemary, fresh thyme, bay leaves, peppercorns, and carrots. Reduce the heat to medium-high and cook, stirr