1. 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.
2. Add the butter and maple syrup, stir, and cook until carrots are glazed, 7 or 8 minutes. Season with salt and pepper as needed.
3. Garnish with minced chives and serve.

Chef’s secret

If the carrots are big, cut them in half lengthwise so they cook evenly.