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Glazed Marsala Carrots with Hazelnuts

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
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    8 servings


  • 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


  • 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 and set aside.
  • 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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