Sweet and spicy, these carrots are the perfect accompaniment to simple roast chicken, turkey, or pork loin.
Recipe information
Total Time
45 min
Yield
Makes 6 servings
Ingredients
3 tablespoons unsalted butter
3/4 cup thinly sliced shallots (2 large)
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon black pepper
2 pound carrots, cut diagonally into 3-inch pieces
1/3 cup pure maple syrup
1 cup dry red wine
2 teaspoons cider vinegar
2 tablespoons chopped fresh dill
Preparation
Step 1
Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring occasionally, until softened, about 4 minutes.
Step 2
Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.
Step 3
Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.
Step 4
Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes.
Step 5
Remove from heat and stir in dill.
