Here's a wonderful easy Glazed Carrots recipe from Sicily. Fresh carrots are first sautéed in garlicky olive oil, then braised and glazed in dry Marsala wine. This simple side dish will become a fast favorite!
This recipe comes from one of my favorite old cookbooks called Foods of Sicily and Sardinia and the Smaller Islands.
It takes less than a half hour to cook these delicious glazed carrots and they'd make a great side dish for the Thanksgiving table or any table.
SICILIAN STYLE GLAZED CARROTS
This recipe couldn't be simpler. Here's what you need:
Ingredients
- A bunch of carrots
- A few cloves of garlic
- Dry Marsala wine
- Parsley
- Olive oil, salt and pepper
How To Glaze Carrots
Glazing vegetables is a technique that involves simmering vegetables in a flavorful liquid like broth or water, along with a touch of fat and sugar, until they attain a glossy sheen. Here's how to do it with carrots.
Want To Save this Recipe?
Enter your email and I'll send this recipe straight to your inbox!
- Flavor the oil: Heat olive oil in a pan and simmer sliced garlic for a few minutes to infuse the oil with flavor. Then, remove the garlic cloves and add the carrots to the pan.
- Sauté The Carrots: Simmer the carrots for 2-3 minutes to develop a layer of flavor.
- Braise: Pour dry Marsala wine into the pot, partially cover the carrots and leave them to gently braise in the wine for 8 minutes.
- Glaze: Remove the cover and continue to cook the carrots in the wine, stirring frequently, for 3-4 minutes longer, until most of the wine is reduced and absorbed. This is where the magic happens. The carrots become crisp-tender, glazed and glossy and flavorful.
Braised Carrots with Marsala Glaze
This simple side dish is worthy of a special occasion and can be easily doubled for a crowd. Serve the carrots topped with chopped parsley for a little splash of contrasting color and fresh flavor.
While we're on the topic of carrots, we have another must-try carrot recipe for you to try, Roasted Carrots with Whipped Feta.
If you like Sicilian food, you'll love this recipe for Caponata: Sicilian Sweet and Sour Eggplant Relish and this Sicilian Turkey Meatloaf.
If you try this Sicilian Carrot Recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
Print
Sicilian Glazed Carrots: Cooked In Marsala Wine
- Total Time: 22 mins
- Yield: 5-6 1x
Description
Carrots are simmered and glazed in Marsala wine for a simple, elegant side dish that's perfect for any occasion.
Ingredients
- 4 tablespoons extra virgin olive oil
- 2 large garlic cloves, peeled and cut in half
- 1 pound carrots, scraped and cut on the diagonal into ½ inch slices
- 1 cup dry Marsala wine
- Kosher salt
- Fresh ground black pepper, to taste
- 3 tablespoons chopped parsley leaves to garnish
Want To Save this Recipe?
Enter your email and I'll send this recipe straight to your inbox!
Instructions
- Warm 4 tablespoons olive oil over medium heat in a large heavy skillet with a lid. Add garlic and cook, stirring occasionally, for 5 minutes, until garlic is golden brown and has flavored the oil. Remove garlic and discard or save for another use.
- Add carrots to the pan and season with ½ teaspoon salt and ¼ teaspoon pepper. Sauté for two minutes, stirring occasionally.
- Add wine (carefully because it will sputter) and partially cover the carrots, leaving just a little opening for steam to escape, and simmer for 8 minutes, stirring occasionally.
- Remove the lid and cook, stirring frequently, for 3-4 minutes longer, until most of the wine is absorbed and just a bit of oil remains in the pan and the carrots are crisp-tender, glossy and glazed. Taste and season with salt and pepper, if needed.
- Transfer carrots to a serving bowl, garnish with chopped parsley and serve.
Notes
Want to Double This Recipe? If you double the amount of carrots, use 5 tablespoons olive oil, 3 garlic cloves, and 1 ½ cups of Marsala wine.
- Prep Time: 5 mins
- Cook Time: 17 mins
- Category: Side Dish
- Method: Skillet braise and glaze
- Cuisine: Sicilian
SO HEALTHY AND SO DELICIOUS
This is one of THE best carrot dishes I have seen in a long long time. Excellent. I like
the way you cut the carrots too. But mainly I am enchanted with the marsala wine treatment.
Thanks Carol!
Mmmm - Lisa - this look and sound wonderful - have a lovely time with your family for Thanksgiving.