Description
A delicious recipe for Glazed Marsala Carrots with Hazelnuts, perfect as a sweet side dish.
Ingredients
Scale
- 2 pounds baby carrots, peeled
- 1 cup Marsala wine
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup hazelnuts, toasted and roughly chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, melt the butter over medium heat. Add the baby carrots and sauté for about 5 minutes until they begin to soften.
- Pour in the Marsala wine, brown sugar, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
- Reduce the heat to low and cover the skillet. Cook for 15-20 minutes, stirring occasionally, until the carrots are tender and the liquid has thickened to a glaze.
- Uncover the skillet and increase the heat to medium-high. Cook for an additional 5 minutes, stirring frequently, until the glaze is syrupy and coats the carrots.
- Remove from heat and stir in the toasted hazelnuts. Garnish with chopped parsley before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes while sautéing the carrots.
- Substitute the Marsala wine with apple cider for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Glazed Marsala Carrots with Hazelnuts, sweet side dish, vegetable recipe