Ingredients

• 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

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Instructions

1. Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. 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.
2. 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. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.