This Glazed Carrots recipe with Marsala is the perfect side dish for a holiday meal or a simple weeknight dinner. Ready in 15 minutes.
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 its 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.
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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 wash them under cold running water and then just scrub 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 small crinkle cutting tool to create little ridges. This is also a great tool to use when making crinkle-cut fries.
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 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, codfish, or rack of lamb.
Recipe inspiration
My mom would love to sauté carrots, sprinkle a little sugar and glaze them 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!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
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★★★★★ If you have made this easy recipe for sauteed carrots, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Glazed Carrots Recipe
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Ingredients
- 4-5 carrots washed, trimmed and cut into ½ 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 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 the wine evaporates and forms a glaze.
- Remove from heat, stir in the chopped Italian parsley, taste for seasonings and serve.
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 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.
Nutrition
This post was originally published on April 10, 2017, and republished on June 4, 2020, with updated content and photos. Thanks for sharing.
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Ur pal val
I love cooking with wine. These spring carrots looks like the perfect side dish for so many dishes. Thanks for sharing.
Maria
Yes, this recipe really is great throughout the year. Hope you like it. Thanks so much for stopping by 🙂
Kacey @ The Cookie Writer
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!
Maria
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!
Evelyne CulturEatz
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!
Maria
Thanks Evelyn! I just love cooking with Marsala 😉 Thanks for dropping by!!!
Nicoletta @sugarlovespices
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!
Maria
I agree, a little Marsala goes a long way as far as taste is concerned. Thanks for dropping by Nicoletta 🙂
Mel @ The Refreshanista
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.
Maria
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 ♥
All That I'm Eating
I bet the marsala gives such a great flavour to these carrots, a great Spring recipe idea!
Maria
Marsala anything always tastes great 😉 Thanks for taking the time to comment 🙂
Dana Sandonato
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.
Maria
Marsala just makes everything better 😉 Thanks for stopping by Dana… it was a great collaboration!
Diana L.
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!
Maria
Thanks Diane! Spring carrots are one of my favourites… enjoy 🙂
Jo-Anna Rooney
I’m always looking for new ways to serve up carrots, and I love your addition of Marsala wine! A perfect side dish!
Maria
An old recipe, but it works. Thanks for dropping by Jo-Anna 🙂
Vicky Chin
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 !
Maria
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!