In a large skillet, melt butter over medium-high heat; add sugar, wine, salt and 3 tbsp water. Add carrots and stir until coated. Reduce heat to medium and cook, covered, 20 min. Uncover and increase heat to medium high. Cook, stirring occasionally, until carrots are slightly caramelized, about 5 min. Stir in fennel seeds and serve.
• I like to crush my fennel seeds on a cutting board with the bottom of a heavy pan. You can also use a mortar and pestle.