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

    Glazed Carrots Recipe with Marsala

    June 4, 2020 , Updated May 10, 2022 Maria 22 Comments

    Jump to Recipe
    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.
    Jump to:
    • Introduction
    • Mise en place
    • Instructions
    • Tips
    • Herb substitutions
    • What to serve with glazed carrots
    • Recipe inspiration
    • Recipe

    Introduction

    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.

    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 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. 

    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 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

    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 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.

    Glazed carrots in a pan.

    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 

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    ★★★★★ 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 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 2 votes
    Print Save RecipeSaved! 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
    Prevent your screen from going dark

    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 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.
    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 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.

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    Filed Under: 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.

    Reader Interactions

    Comments

    1. Ur pal val

      February 16, 2018 at 7:38 pm

      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

        February 17, 2018 at 5:05 pm

        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

      April 13, 2017 at 5:54 pm

      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

        April 13, 2017 at 7:00 pm

        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

      April 13, 2017 at 11:33 am

      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

        April 13, 2017 at 11:40 am

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

        Reply
    4. Nicoletta @sugarlovespices

      April 12, 2017 at 5:00 pm

      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

        April 12, 2017 at 6:39 pm

        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

      April 11, 2017 at 11:22 am

      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

        April 12, 2017 at 7:50 am

        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

      April 11, 2017 at 7:50 am

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

      Reply
      • Maria

        April 12, 2017 at 7:54 am

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

        Reply
    7. Dana Sandonato

      April 10, 2017 at 4:08 pm

      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

        April 10, 2017 at 5:13 pm

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

        Reply
    8. Diana L.

      April 10, 2017 at 2:04 pm

      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

        April 10, 2017 at 3:46 pm

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

        Reply
    9. Jo-Anna Rooney

      April 10, 2017 at 12:16 pm

      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

        April 10, 2017 at 3:51 pm

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

        Reply
    10. Vicky Chin

      April 10, 2017 at 12:10 pm

      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

        April 10, 2017 at 3:50 pm

        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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