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Home » Side-Dish and Vegetables » Glazed Carrots Recipe with Marsala

Glazed Carrots Recipe with Marsala

June 4, 2020 , Updated January 15, 2021 Maria 20 Comments

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Glazed carrots garnished with parsley.

This Glazed Carrots recipe with Marsala is the perfect side dish for a holiday meal or a simple weeknight dinner. Ready in 15 minutes.

Glazed carrots in a large frying pan.

Did you know that carrots have two seasons?
 
These root vegetables are planted in late summer for a fall harvest. During the cold winter months, they provide the basis for so many comfort foods such as stews and soups. 
 
They are also planted as soon as the ground has thawed for a spring harvest. This tender new crop is often available with their feathery tops.
Just like escarole and spinach, this humble vegetable is very easy to prepare.
 
Today, we will use a combination of cooking methods, including a quick saute, to obtain tender and buttery tasting carrots that you will actually look forward to eating.
 
Yes, they are that good! 
 
Let’s begin by prepping them.

Carrots in the process of being glazed.

Mise en place

There are only two ingredients that need to be prepped.

A bunch of carrots and parsley on a wooden board.

Properly wash the carrots: As you know, carrots are root vegetables and as such there will always be a little bit of dirt to deal with, this is especially true with fall carrots. With spring carrots, you can get away with washing them under cold running water and then just scrubbing them gently to remove all the impurities. A vegetable brush works well for this. If you prefer, you can also peel your carrots. Try to remove just the thin outer layer.

Wash and dry the parsley: You will need about 2-3 springs of parsley. A salad spinner works really well to spin-dry this Italian herb. 

Crinkle cut carrots on a wooden board.

Cut the Carrots: Slice them into any shape you want -sticks, coins, sliced on the bias or leave them whole if they are small and tender. Use a crinkle cutting tool to create little ridges. 

Chop the parsley: You need between 1- 2 tablespoons.

Instructions

Carrots are sauteed in a large pan.

Sauté the carrots: Heat one tablespoon of olive oil in a large frying pan over medium heat. Add the sliced carrots and shake your pan (back and forth) for a few minutes to properly coat them. Season with salt and pepper to taste. 

Sliced carrots simmering in vegetable broth.

Braise the carrots: Add ¼-⅓ cup vegetable stock, (enough to almost cover the carrots) cover and simmer for 3-5 minutes or until fork-tender. There should be a few tablespoons of cooking liquid left in the pan at the end of this process.  

Chopped Italian parsley added to glazed carrots in a pan.

Glaze the carrots: Once they are fork-tender, add about one tablespoon of granulated sugar, and cook for about two minutes. When you begin to see some browning, add ¼ cup of Marsala wine and cook, shaking the pan occasionally until the wine evaporates to a glaze.

Remove from heat, add 1-2 tablespoons of chopped Italian parsley and serve.

Tips

  • Use fresh herbs. Not only do they look great but they are a healthy flavor booster. 
  • Cut the carrots uniformly. This ensures quick and even cooking. 
  • Make crinkle-cut carrots. Use a crinkle cutting tool to create little ridges that look so festive. Sometimes. making food fun by changing the physical appearance is the encouragement required for picky eaters to eat vegetables. 
  • Use different liquids to braise the carrots. Orange juice and chicken stock are other alternatives to a vegetable broth.
  • Use parsley stems. While the carrots are braising, add the stems… it adds a real flavor boost. 
  • Place carrots in a single layer. Use a large pan that accommodates the carrots in a single layer to ensure quick and even cooking. 

Herb substitutions

Feel free to replace the fresh Italian parsley with other fresh herbs like thyme, chives, dill or even mint.

What to serve with glazed carrots

This springtime vegetable, just like this stovetop asparagus, makes one of the best sides whether you are serving them with garlic shrimp, seared scallops, cod fish, or rack of lamb.

Glazed carrots in a pan.

Recipe source

My mom would love to sauté carrots, sprinkle a little sugar and glaze with some cooking wine.

When I was young, I always wondered why my mom’s carrots were so tasty and sweet. Only as a young adult did I have an “ah-ha” moment. Oh well, better late than never.

After watching the Food Network for decades, I learned about the techniques of braising and glazing vegetables. It has since become one of my favorite methods to cook vegetables, especially carrots.

So be on the lookout for this wonderful spring vegetable and try out my mom’s Italian carrot recipe with wine.

Happy Spring everyone!

Glazed carrots in a pan.

Glazed Carrots Recipe

This Glazed Carrots recipe with Marsala is the perfect side dish for a holiday meal or a simple weeknight dinner. Ready in 15 minutes.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 93kcal
Author: Maria Vannelli RD

Ingredients

  • 4-5 carrots washed, trimmed and cut into 1/2 inch slices (about 1 pound)
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • ¼-⅓ cup vegetable stock
  • 1 tablespoon granulated sugar
  • ¼ cup Marsala wine sweet
  • 1-2 tablespoons parsley fresh, chopped
Prevent your screen from going dark

Instructions

  • Over medium heat, drizzle olive oil in a large skillet or cast iron pan.
  • Add the carrots and saute for 2-3 minutes, shaking the pan back and forth several times to properly coat them.
  • Season with salt and pepper to taste.
  • Add enough vegetable stock to almost cover the carrots.
  • Cover and cook for 3-5 minutes or until fork-tender. There should be some a few tablespoons of cooking liquid left in the pan. Note: Total time depends on the size of the carrots.
  • Once the carrots are fork-tender, turn the heat to medium-high, sprinkle sugar over carrots and cook for about 1-2 minutes.
  • Add the Marsala wine and cook for 2-3 minutes, or until wine evaporates and forms a glaze.
  • Remove from heat, stir in the chopped Italian parsley, taste for seasonings and serve.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

  • Use fresh herbs. Not only do they look great but they are a healthy flavor booster. 
  • Cut the carrots uniformly. This ensures quick and even cooking. 
  • Make crinkle-cut carrots. Use a crinkle cutting tool to create little ridges that look so festive. Sometimes. making food fun by changing the physical appearance is the encouragement required for picky eaters to eat vegetables. 
  • Use different liquids to braise the carrots. Orange juice and chicken stock are other alternatives to a vegetable broth.
  • Use parsley stems. While the carrots are braising, add the stems... it adds a real flavor boost. 
  • Place carrots in a single layer. Use a large pan that accommodates the carrots in a single layer to ensure quick and even cooking. 
Herb substitutions: Feel free to replace the fresh Italian parsley with other fresh herbs like thyme, chives, dill or even mint.
What to serve with glazed carrots: This springtime vegetable, just like this stovetop asparagus, makes one of the best sides whether you are serving them with garlic shrimp, seared scallops, cod fish, or rack of lamb.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 209mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10306IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

This post was originally published on April 10, 2017, and republished on June 4, 2020, with updated content and photos. Thanks for sharing.

Side-Dish and Vegetables, Vegetarian

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Ur pal val says

    February 16, 2018 at 19:38

    5 stars
    I love cooking with wine. These spring carrots looks like the perfect side dish for so many dishes. Thanks for sharing.

    Reply
    • Maria says

      February 17, 2018 at 17:05

      Yes, this recipe really is great throughout the year. Hope you like it. Thanks so much for stopping by 🙂

      Reply
  2. Kacey @ The Cookie Writer says

    April 13, 2017 at 17:54

    Love, love, LOVE this! Cooking with wine is a must (though I do understand why some people do not.) Your kitchen must have smelt heavenly making this 🙂 Have a happy Easter!

    Reply
    • Maria says

      April 13, 2017 at 19:00

      Yes, there was a very pleasant scent in the kitchen. Kacey, thanks so much for taking the time to comment. Happy Easter to you too!

      Reply
  3. Evelyne CulturEatz says

    April 13, 2017 at 11:33

    I did not know there were 2 picking seasons for carrots. I have another spring association for you…Easter, Bunnies, Carrots 😉 The carrot look wonderful, I full aprove of the Marsala Wine!

    Reply
    • Maria says

      April 13, 2017 at 11:40

      Thanks Evelyn! I just love cooking with Marsala 😉 Thanks for dropping by!!!

      Reply
  4. Nicoletta @sugarlovespices says

    April 12, 2017 at 17:00

    So typical Italian to cook with wine and Marsala makes no exception 🙂 . It adds a wonderful flavor and a beautiful, warm, color. Always nice to have more ideas on cooking carrots, this is definitely a keeper. Another great collaboration, happy to be included!

    Reply
    • Maria says

      April 12, 2017 at 18:39

      I agree, a little Marsala goes a long way as far as taste is concerned. Thanks for dropping by Nicoletta 🙂

      Reply
  5. Mel @ The Refreshanista says

    April 11, 2017 at 11:22

    Mmmmm this looks like the perfect side dish! I’m a bit weird, I’m not a huge fan of raw carrots, unless they’re in tiny shreds, but I looove cooked carrots! this looks like a recipe I’d love.

    Reply
    • Maria says

      April 12, 2017 at 07:50

      Hope you get a chance to try it! Thanks again for putting together this round up… some great ideas for spring recipes. Thanks for dropping by ♥

      Reply
  6. All That I'm Eating says

    April 11, 2017 at 07:50

    I bet the marsala gives such a great flavour to these carrots, a great Spring recipe idea!

    Reply
    • Maria says

      April 12, 2017 at 07:54

      Marsala anything always tastes great 😉 Thanks for taking the time to comment 🙂

      Reply
  7. Dana Sandonato says

    April 10, 2017 at 16:08

    Where there is wine, there is… me.
    Truth be told, I’ve never been a big fan of cooked carrots save for in East + Southeast Asian dishes. BUT THIS. This looks delicious. It must be your bad ass brazin’ and glazin’ skills. I know I *can* enjoy carrots, I guess I just had a few too many bland experiences with them (SORRY, MA!). I want to love them, so I’m totally going to have to rock this recipe.

    Reply
    • Maria says

      April 10, 2017 at 17:13

      Marsala just makes everything better 😉 Thanks for stopping by Dana… it was a great collaboration!

      Reply
  8. Diana L. says

    April 10, 2017 at 14:04

    These carrots look fabulous! You’ve certainly elevated the humble carrot, so often taken for granted and always passed by on the buffet table. These braised carrots will be the show stopper at my next dinner. Wonderful idea!

    Reply
    • Maria says

      April 10, 2017 at 15:46

      Thanks Diane! Spring carrots are one of my favourites… enjoy 🙂

      Reply
  9. Jo-Anna Rooney says

    April 10, 2017 at 12:16

    I’m always looking for new ways to serve up carrots, and I love your addition of Marsala wine! A perfect side dish!

    Reply
    • Maria says

      April 10, 2017 at 15:51

      An old recipe, but it works. Thanks for dropping by Jo-Anna 🙂

      Reply
  10. Vicky Chin says

    April 10, 2017 at 12:10

    Looks really yummy and so easy to make ! I have many of those “ah-ha” moments too ! But I still can’t cook as good as my mom…..well, I tried…..I need to get one of those cutter! It will make eating a lot more fun for the kids. It was a great round-up ! Happy Spring !

    Reply
    • Maria says

      April 10, 2017 at 15:50

      That’s what I tell myself… we can only try. After all practice makes perfect. I’ve had that little gadget for decades… the kids loved it when they were younger. Happy spring to you too Vicki!

      Reply

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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