This makes an elegant side dish for company and is easy enough to make when you want to serve something special on a weeknight. Marsala wine makes it so deliciously different and unlike any other carrot recipe you've tasted. —Barbara Morris, South Amboy, New Jersey
Glazed Marsala Carrots with Hazelnuts
Glazed Marsala Carrots with Hazelnuts
Prep Time
20 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 2 pounds fresh baby carrots
- 2 teaspoons salt, divided
- 1/4 cup butter, cubed
- 4 shallots, finely chopped
- 1 cup Marsala wine
- 1/2 cup sugar
- 1 cup chopped hazelnuts, toasted
- Chopped fresh parsley, optional
Directions
- Place carrots and 1 teaspoon salt in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer 8-10 minutes or until crisp-tender. Drain.
- In the same pan, melt butter over medium heat; add shallots. Cook and stir until tender, 3-5 minutes. Add wine, sugar and remaining 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and mixture is slightly thickened, 3-5 minutes. Return carrots to pan; stir to coat. Sprinkle with hazelnuts and, if desired, parsley.
Nutrition Facts
3/4 cup: 269 calories, 15g fat (4g saturated fat), 15mg cholesterol, 463mg sodium, 30g carbohydrate (20g sugars, 4g fiber), 4g protein.
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