This recipe for Glazed Carrots comes from Sicily. Fresh carrots are first sautéed in garlicky olive oil, then braised and glazed in dry Marsala wine. The recipe is surprisingly simple and delicious.
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.
HOW TO MAKE SICILIAN GLAZED CARROTS
This recipe is so wonderfully simple. All you need is a bunch of carrots, a few cloves of garlic, dry Marsala wine and parsley. I assume you already have olive oil salt and pepper in house.
- Sauté The Carrots In Garlicky Olive Oil: Simmer sliced garlic in olive oil for 5 minutes to flavor the oil. Remove the garlic from the pan, add the carrots and cook them for a few minutes in the garlicky oil.
- Braise and Glaze: Pour in the Marsala wine, partially cover the carrots and let them braise in the wine for 8 minutes. Then remove the cover and continue cooking them, stirring frequently, for 3-4 minutes longer, until most of the wine is absorbed and the carrots are crisp-tender and glazed.
- Garnish: Serve the carrots hot or warm with parsley sprinkled on top.
You can easily double this recipe for a crowd!
Here's the recipe for Sicilian glazed carrots. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print