Carrots In Red Wine And Maple-glaze
The carrots will take on a dark color when cooked in the wine but they are truly delicious.
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 lb carrots, cut diagonally into 3-inch pieces
1/3 cup pure maple syrup important to use real syrup
1 cup dry red wine
2 teaspoons cider vinegar
2 tablespoons chopped fresh dill
Here’s What To Do:
Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, and 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 (syrup like consistency), 3 to 5 minutes.
Remove from heat and stir in dill.