These Marsala Glazed Carrots are both sweet and savory. They are tender with a nice crispy crunch. The carrots are coated in a rich butter and wine sauce. Finally, they are topped with chopped nuts and fresh parsley!
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🗝️ Recipe’s key points
- These easy Marsala glazed carrots are the perfect vegetable side dish. They work great for fancy celebrations or a relaxed family dinner!
- Whip up these flavorful glazed carrots in just 30 minutes with a handful of inexpensive ingredients.
- These Marsala glazed carrots go well with almost anything. You can enjoy them with your favorite main dishes.
Boost the flavor of your carrots with a simple homemade sauce. Just mix Italian wine, softened onion, melted butter, sugar, and salt!
🛒 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Marsala wine – This is a popular Italian cooking wine. It comes in different sweetness levels, so you can choose what you like best.
- Shallots – For an extra depth of savory flavor in the sauce.
- Butter – I prefer to use unsalted butter in my cooking.
- Kosher salt – Table salt will also work. This is used when boiling the carrots and when making the sauce.
- Baby carrots – These come peeled and ready to cook. You can use regular carrots that you prepare yourself.
- Toasted hazelnuts– Use store-bought toasted hazelnuts or toast them yourself. The toasted element really makes a difference! This is optional.
- Granulated sugar – This dissolves well in the sauce and adds a good amount of sweetness. You can also try different types of sweeteners.
- Flat-leaf parsley – For a lovely touch of freshness.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Place the carrots in a large saucepan.
- Add salt and water, and bring it to a boil. Reduce the heat and cover the pot. Allow the carrots to simmer for 8-10 minutes, or until crispy tender. Drain the carrots and set them aside.
- Use the same pan to melt the butter over medium heat. Add the shallots and cook for 3-5 minutes.
- Add the wine, sugar, and remaining teaspoon of salt to the melted butter.
- Reduce the heat and allow the mixture to simmer, uncovered, for 3-5 minutes.
- The sugar should now be completely dissolved and the mixture should be thickened.
- Return the carrots to the pan and stir to coat well.
- Sprinkle the carrots with toasted hazelnuts and fresh parsley, if desired.
🥫 Storage
Store these marsala glazed carrots in an airtight container in the fridge for 3-5 days. You can reheat them in a pan on the stovetop with a little bit of butter.
I don’t recommend freezing these carrots. Freezing and thawing can change their texture and make them mushy.
📚 Variations
- Experiment with different types of sweeteners instead of the granulated sugar. Honey, maple syrup, or brown sugar are great options.
- For a more savory taste, consider seasoning the melted butter mixture with garlic powder, ginger, or thyme.
- Add a touch of citrus flavor with a squeeze of orange juice or lemon juice.
- Omit the nuts and sprinkle toasted seeds over the glazed carrots. Perfect when catering to nut allergies.
- Drizzle these glazed carrots with balsamic vinegar for a little tangy punch.
👩🏻🍳 Tips
- This recipe uses baby carrots which are often sold peeled and ready to cook in their packaging. You could also use regular carrots that are peeled and cut down to uniform size.
- Easily adjust the sweetness or savory notes of the Marsala butter sauce by experimenting with the sugar and seasonings.
- Most of the alcohol in Marsala wine will cook off as the sauce simmers. This leaves you with a rich flavor and no boozy effects. This sauce is definitely still suitable for children.
🤔 FAQs
You can easily boost the flavor of carrots with spices, herbs, onions, and sweeteners like honey or sugar. Cooking carrots in broth or wine will also add to the flavor of your glazed carrots.
The way you cook your carrots has a direct impact on the depth of flavor. If you want a richer flavor, try roasting your carrots. This will create caramelization and bring out their natural sweetness.
To create crispy and tender carrots, it’s important that you don’t over boil the carrots. Cook the carrots in boiling water for a shorter time than you would usually do. You can put the boiled carrots right into a bowl of ice water. This will stop them from cooking more while you make the melted butter sauce.
- Roasted Asparagus – These easy and delicious roasted asparagus offer an elegant side dish that’s rich in flavor.
- Lemon Garlic Roasted Mushrooms–These lemon garlic roasted mushrooms are great for any meal. They make a tasty side dish for meat. They also add flavor to vegetarian dinners. They are satisfying and low in calories, making them a great choice for any meal
- Skillet Fried Italian Herbed Potatoes – Enjoy a tasty serving of Italian seasoned potatoes, quickly cooked in a skillet. This dish makes the perfect veggie side!
- Italian Peas and Mushrooms – This is a traditional dish that my Mamma would serve every Easter. We loved it so much that we typically serve it at all of our holiday dinners.
🍽 What to serve with Marsala glazed carrots
Enjoy these Marsala glazed carrots as a simple and elegant side dish. They’re perfect for special occasions or a midweek family dinner. Either way, you’ll struggle to find dishes that don’t pair with these carrots.
Try them with roast turkey, baked chicken breast, juicy steak, or ground beef casserole, to name just a few!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large saucepan with lid – This saucepan must be large enough to hold your carrots as well as the thickened mixture.
- Measuring cups and spoons – Measuring the ingredients accurately will ensure a perfect balance of flavors.
- Mixing spoon – I always opt for my handy wooden spoon.
- Colander – To drain the boiled carrots.
📞 Chiacchierata (chat)
Can I just say, these Glazed Marsala Baby Carrots with Hazelnuts are pure magic on a plate! I’ve been making them for special occasions — especially Easter and they always get compliments.
The Marsala adds such a lovely touch of sweetness, and that crunch from the toasted hazelnut? Oh, mamma mia, it’s perfection. And the best part? They’re easy enough to make without stressing in the kitchen, so you can actually enjoy your guests and still serve something that looks like it came straight from a fancy trattoria.
I hope you give these carote (carrots) a try and love them as much as we do. Whether you’re cooking for Easter, Sunday supper, or just want to jazz up a weeknight dinner, this recipe’s a keeper. Fammi sapere (let me know) how it goes—and don’t forget to sprinkle that fresh prezzemolo (parsley) before serving… it makes everything look like spring! Buon appetito, sempre!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
GLAZED MARSALA CARROTS WITH HAZELNUTS
These sweet and savory Marsala Glazed Carrots are tender with the perfect amount of crispy crunch, coated in a rich butter and wine sauce, and then sprinkled with chopped nuts and fresh parsley!
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Servings: 8 Servings
Calories: 250kcal
As An Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 lbs. fresh baby carrots
- 2 tsp. Kosher salt divided
- ¼ cup butter cubed
- 4 shallots finely chopped
- 1 cup Marsala wine
- ½ cup sugar
- 1 cup hazelnuts toasted and chopped
- Chopped fresh flat-leaf parsley for garnish
Instructions
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Place the carrots and 1 tsp. salt in a large saucepan; add 1 inch of water. Bring to a boil.
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Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain.
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In the same pan, melt butter over medium heat; add shallots, cook, and stir until tender, 3-5 minutes.
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Add wine, sugar, and remaining 1 tsp. of salt; bring to a boil.
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Reduce heat; simmer, uncovered, until sugar is dissolved and the mixture is slightly thickened for 3-5 minutes.
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Return carrots to pan; stir to coat. Sprinkle with hazelnuts and, if desired, parsley.
Nutrition
Calories: 250kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 528mg | Potassium: 173mg | Fiber: 2g | Sugar: 16g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
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