Active Time

　　25 min

　　Total Time

　　1 1/4 hr

　　Active time: 25 min Start to finish: 1 1/4 hr

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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.

　　

Step 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.