Maple-Glazed Carrots

• 1 1/2 pounds trimmed baby carrots, preferably heirloom
• 2 cups chicken stock
• Kosher salt
• Freshly ground pepper
• 1/2 cup pure maple syrup
• 1 anchovy fillet, drained and chopped
• 2 tablespoons unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons chopped dill

1. In a deep skillet, combine the carrots and chicken stock and season with salt and pepper.
2. Bring to a boil.
3. Cover and cook over moderate heat until the stock is reduced to 2/3 cup, about 10 minutes.
4. Add the maple syrup and simmer, stirring occasionally, until the sauce is sticky and the carrots are tender and well-coated, 7 to 8 minutes.
5. Stir in the anchovy until dissolved.
6. Remove the skillet from the heat and whisk in the butter one cube at a time.
7. Stir in the dill and season with salt.

baby carrots, chicken stock, kosher salt, freshly ground pepper, maple syrup, anchovy fillet, unsalted butter, dill

Taken from www.foodandwine.com/recipes/maple-glazed-carrots (may not work)