Make-Ahead: The carrots can be prepared up to 2 hours ahead of serving, kept at room temperature. Add the pecans just before serving.

4 tablespoon unsalted butter
2 pounds "baby-cut" carrots
1 3/4 cups beef broth, preferably homemade, or use reduced-sodium canned broth
2/3 cup tawny or ruby port
1/4 cup packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon freshly milled black pepper

1. In a 12-inch nonstick skillet, heat the butter over medium heat. Add the carrots and stir to coat with the butter. Add the broth, port, brown sugar, salt, and pepper, increase the heat to high and bring to a boil. Cover tightly and cook for 6 minutes.

2. Uncover and cook, stirring often, until the carrots are tender and the liquid reduces to a glaze, 12 to 15 minutes. (The carrots can be prepared up to 2 hours ahead, kept at room temperature. To reheat, add 1/4 cup water and cook over medium heat, stirring occasionally, until the carrots are hot and the water evaporates, about 5 minutes.) Transfer to a warmed serving dish and serve immediately.