Honey-Glazed Carrots and Shallots

Ingredients

• 0.3 teaspoon pepper black
• 2 lb carrots (10 medium)
• 1 cup chicken broth 
• 2 teaspoons chives fresh chopped
• 2 teaspoons optional: dill fresh chopped
• 0.3 cup mild honey 
• 0.3 cup port white
• 0.8 teaspoon salt 
• 1 lb shallots trimmed peeled
• 2 tablespoons butter unsalted cut into bits
• 1.5 cups water 

Equipment

• bowl
• frying pan
• knife
• whisk
• aluminum foil
• slotted spoon

Directions

1. Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt.
2. 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.
3. 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.
4. Sprinkle with dill and chives (if using) and pepper.