Menu
Marmalade-Glazed Carrots Marmalade-Glazed Carrots
Glazed Carrots Glazed Carrots
Glazed Spiced Carrots Glazed Spiced Carrots
Pineapple-Glazed Carrots Pineapple-Glazed Carrots
Maple Glazed Carrots Maple Glazed Carrots
Glazed Carrots with Green Grapes Glazed Carrots with Green Grapes
Lemon-Glazed Carrots Lemon-Glazed Carrots
Glazed Cranberry Carrots Glazed Cranberry Carrots
Maple-Ginger Glazed Carrots Maple-Ginger Glazed Carrots
Glazed Ranch Carrots Glazed Ranch Carrots
Mustard-Glazed Carrots Mustard-Glazed Carrots
Glazed Baby Carrots Glazed Baby Carrots
Marmalade Candied Carrots Marmalade Candied Carrots
Spiced Carrots with Pistachios Spiced Carrots with Pistachios
Roasted Brussels Sprouts with Hazelnuts Roasted Brussels Sprouts with Hazelnuts
Glazed Orange Carrots Glazed Orange Carrots
Glazed Carrots and Green Beans Glazed Carrots and Green Beans
Hazelnut and Pear Salad Hazelnut and Pear Salad
Apple-Brown Sugar Glazed Carrots Apple-Brown Sugar Glazed Carrots
Pomegranate-Hazelnut Roasted Brussels Sprouts Pomegranate-Hazelnut Roasted Brussels Sprouts

Glazed Marsala Carrots with Hazelnuts

Add a Review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 15 min.

Makes

8 servings

Updated: Jun. 27, 2023
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 Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. 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.