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Marsala Glazed Carrots sprinkled with toasted hazelnuts and Italian parsley.
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5 from 1 vote

GLAZED MARSALA CARROTS WITH HAZELNUTS

These sweet and savory Marsala Glazed Carrots are tender with the perfect amount of crispy crunch, coated in a rich butter and wine sauce, and then sprinkled with chopped nuts and fresh parsley!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: vegetable side
Cuisine: American-Italian
Servings: 8 Servings
Calories: 250kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 2 lbs. fresh baby carrots
  • 2 tsp. Kosher salt divided
  • ¼ cup butter cubed
  • 4 shallots finely chopped
  • 1 cup Marsala wine
  • ½ cup sugar
  • 1 cup hazelnuts toasted and chopped
  • Chopped fresh flat-leaf parsley for garnish

Instructions

  • Place the carrots and 1 tsp. salt in a large saucepan; add 1 inch of water. Bring to a boil.
  • Reduce heat; cover and simmer for 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 tsp. of salt; bring to a boil.
  • Reduce heat; simmer, uncovered, until sugar is dissolved and the mixture is slightly thickened for 3-5 minutes.
  • Return carrots to pan; stir to coat. Sprinkle with hazelnuts and, if desired, parsley.

Nutrition

Calories: 250kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 528mg | Potassium: 173mg | Fiber: 2g | Sugar: 16g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg