- Bring broth and carrots to a boil in a large, high-sided skillet over high heat. Season with pepper to taste. Reduce heat and simmer until carrots are tender and the liquid evaporated, 10 to 12 minutes.
- Add the butter and maple syrup, stir, and cook until carrots are glazed, 7 or 8 minutes. Season with salt and pepper as needed.
- Garnish with minced chives and serve.
If the carrots are big, cut them in half lengthwise so they cook evenly.