Easy Marsala Wine Cooked Spring Carrots plated on a white serving dish.

Easy Marsala Wine Cooked Spring Carrots

This recipe incorporates both braising and glazing techniques to achieve the perfect Easy Marsala Wine Cooked Spring Carrots.
Course Side Dish
Cuisine Italian
Keyword cooked carrots recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 91kcal
Author Maria Vannelli RD


  • 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
  • 1/2 - 3/4 cup vegetable stock separated in two
  • parsley stems
  • salt and pepper to taste
  • 1 tablespoon granulated sugar
  • 1/4 cup Marsala wine
  • 1-2 tablespoons parsley fresh, chopped


  • 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.
  • Season with salt and pepper.
  • Add 1/4 - 1/3 cup vegetable stock and the parsley stalks.
  • Cover and cook for 2-3 minutes or until the stock is evaporated.
  • Add another 1/4 cup vegetable stock, cover and cook for 2-3 minutes. If carrots are still not cooked, repeat this procedure one final time. There should be some a few tablespoons of cooking liquid left in the pan.
  • Once the carrots are fork tender, turn the heat to medium-high, sprinkle sugar over carrots and cook for about 1-2 minutes.
  • Add Marsala wine and cook for 2-3 minutes, until wine evaporates to a glaze.
  • Remove parsley stems.
  • Add chopped parsley and serve immediately.


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. 


Serving: 1serving | Calories: 91kcal | Carbohydrates: 10g | Fat: 3g | Sodium: 44mg | Potassium: 209mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10275IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.3mg