From The Mediterranean Vegan Kitchen Cookbook

1 pound carrots, sliced about 1/4 inch thick
1 cup low sodium vegetable stock
2 T marsala, port or sherry
1/2 t whole fennel seeds
salt to taste
1 T extra virgin olive oil
2 T sugar
fresh ground pepper to taste
1 T fresh fennel leaves, chopped

Combine the carrots, stock, marsala and fennel seeds in a skillet with a lid; add enough water to just cover the carrots. Season with salt and bring to a bil over high heat. Reduce heat, cover and simmer until carrots are tender, about 20 minutes. Uncover the skillet and cook over high heat, stirring occasionally until most of the liquid has evaporated (about 5 minutes). Remove the skillet from the heat and add sugar and oil, tossing & stirring to combone. Return to heat and cook, shaking the pan constantly, until the carrots are glazed, about 1 minute. Season with pepper and sprinkle with chopped fennel. Serve immediately.