Honey-Glazed Carrots and Shallots |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Active time: 25 min Start to finish: 1 1/4 hr Ingredients:
2 lb carrots (10 medium), cut diagonally into 3/4-inch-thick pieces |
1 lb small shallots (12), peeled and trimmed, keeping root ends intact |
2 tablespoons unsalted butter, cut into bits |
3/4 teaspoon salt |
1 1/2 cups water |
1 cup chicken broth |
1/3 cup white port |
1/3 cup mild honey |
2 teaspoons chopped fresh dill (optional) |
2 teaspoons chopped fresh chives (optional) |
1/4 teaspoon black pepper |
Directions:
1. Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
2. Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.
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