Glazed Carrots Recipe with Marsala

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

Mise en place

There are only two ingredients that need to be prepped.

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. 

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

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. 

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.  

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.

Recipe origins

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 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

Keyword: cooked carrots recipe, glazed carrots, sauteed carrots

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

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.

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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

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