- 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
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring occasionally, until softened, about 4 minutes.
- Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.
- Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.
- Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes.
- Remove from heat and stir in dill.