Ingredients

• 8 tablespoons unsalted butter
• 2 shallots, peeled and thinly sliced into rounds
• 2 pounds carrots, trimmed and cut into 3-inch pieces
• 4 fresh sage leaves, chopped
• 1 cup chicken broth
• 1/4 cup honey
• 1/4 cup dry white wine
• 2 tablespoons marjoram leaves, chopped
• Kosher salt and freshly ground black pepper

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Instructions

1. Watch how to make this recipe.
2. In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
3. Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.