Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit.
Peel and chop the rainbow carrots into bite-sized pieces
Lay a sheet of aluminium foil with a sheet of baking parchment paper on top. Fold the edges to seal the two pieces together, and then create a parcel by folding in half and folding over the sides to seal, leaving one side open. Place the parcel on a baking tray.
Place the carrots, star anise, rosemary, honey and salt and pepper inside the parcel, then pour in the vegetable stock and seal closed by folding over the final edge.
Bake the honey glazed rainbow carrots en papillote in the oven for 30 minutes.
Carefully open the parcel with a fork to avoid the steam. Check the carrots are cooked, reseal and cook for a further 10 minutes if not.
Remove the honey glazed rainbow carrots en papillote to a serving dish or directly onto a plate and serve.