Active Time

　　20 min

　　Total Time

　　45 min

　　Sweet and spicy, these carrots are the perfect accompaniment to simple roast chicken, turkey, or pork loin.

　　

Ingredients

Makes 6 servings

　　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

　　

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.