Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides. Add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add chili powder, salt and pepper and cook, stirring, until very fragrant, about one minute. Add carrots, wine, and maple syrup, bring to a simmer, and cook, covered, stirring occasionally, until carrots are tender, about 20 minutes.
Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes. Remove from heat and stir in dill.
https://eatingfromthegroundup.com/ from Gourmet Today