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Sicilian Glazed Carrots: Cooked In Marsala Wine

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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!

black bowl with glazed carrots and a garnish of chopped parsley

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.

A half dozen carrots on a cutting board with a vegetable peeler and a bottle of Marsala wine in the background.

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.

  1. 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.
  2. Sauté The Carrots: Simmer the carrots for 2-3 minutes to develop a layer of flavor.
  3. Braise: Pour dry Marsala wine into the pot, partially cover the carrots and leave them to gently braise in the wine for 8 minutes.
  4. 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.
Glazed carrot wedges in a shallow Dutch oven with a wooden spoon.

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.

Carrots Cooked In Wine: sautéed in garlicky olive oil, steamed in Marsala wine, surprisingly simple and delicious.

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!

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Recipe

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Carrots Cooked In Wine: sautéed in garlicky olive oil, steamed in Marsala wine, surprisingly simple and delicious.

Sicilian Glazed Carrots: Cooked In Marsala Wine

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5 from 1 review

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Description

Carrots are simmered and glazed in Marsala wine for a simple, elegant side dish that's perfect for any occasion.  

Ingredients

Units Scale
  • 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

Instructions

  1. 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.
  2. Add carrots to the pan and season with ½ teaspoon salt and ¼ teaspoon pepper. Sauté for two minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. 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

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  1. Paul

    SO HEALTHY AND SO DELICIOUS

    Reply

  2. Carol at Wild Goose Tea

    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.

    Reply

    • Lisa Goldfinger

      Thanks Carol!

      Reply

  3. Rachel (Rachel's Kitchen NZ)

    Mmmm - Lisa - this look and sound wonderful - have a lovely time with your family for Thanksgiving.

    Reply