Honey-Glazed Carrots and Shallots

• 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

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.
3. 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.
4. 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.
5. Return vegetables to skillet and gently stir to coat with glaze.
6. Sprinkle with dill and chives (if using) and pepper.

carrots, shallots, unsalted butter, salt, water, chicken broth, white port, honey, fresh dill, fresh chives, black pepper

Taken from www.epicurious.com/recipes/food/views/honey-glazed-carrots-and-shallots-108514 (may not work)