Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.6 Kcal (898 kJ) | ||
| Calories from fat | 52.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 9% | |
|---|---|---|---|
| Cholesterol | 19.11mg | 6% | |
| Sodium | 554.54mg | 23% | |
| Potassium | 632.6mg | 13% | |
| Total Carbs | 38.46g | 13% | |
| Sugars | 26.5g | 106% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 15.3mg | 26% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 0.8mg | 4% | |
| Calcium | 120.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 69.78 Kcal (292 kJ) | ||
| Calories from fat | 17.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 9% | |
|---|---|---|---|
| Cholesterol | 6.21mg | 6% | |
| Sodium | 180.31mg | 23% | |
| Potassium | 205.69mg | 13% | |
| Total Carbs | 12.5g | 13% | |
| Sugars | 8.62g | 106% | |
| Dietary Fiber | 1.74g | 21% | |
| Protein | 1.66g | 10% | |
| Vitamin C | 5mg | 26% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 0.3mg | 4% | |
| Calcium | 39.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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