Red Wine and Maple-Glazed Carrots


  • 2 tablespoons fresh dill
  • ¾ teaspoon salt
  • 1 teaspoon chili powder
  • 1 cup dry red wine
  • 1/3 cup pure maple syrup
  • 3 tablespoons unsalted butter
  • ¾ cup shallots
  • + 3 more ingredients
    • ¼ teaspoon black pepper
    • 2 pounds carrots
    • 2 teaspoons cider vinegar

Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, 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...

View full recipe at Epicurious


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