Glazed Marsala Carrots with Hazelnuts
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 8 servings.
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
Ingredients
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2 pounds fresh baby carrots
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2 teaspoons salt, divided
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1/4 cup butter, cubed
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4 shallots, finely chopped
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1 cup Marsala wine
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1/2 cup sugar
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1 cup chopped hazelnuts, toasted
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Chopped fresh parsley, optional
Directions
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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.
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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.
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