Panning The Globe
menu icon
subscribe
search icon

Sicilian Glazed Carrots: Cooked In Marsala Wine

Updated by 4 Comments This post may contain affiliate links

Jump to Recipe

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!

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrots Cooked In Wine: sautéed in garlicky olive oil, steamed in Marsala wine, surprisingly simple and delicious.

Sicilian Glazed Carrots: Cooked In Marsala Wine

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

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

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

More Side Dish Recipes

Reader Interactions

Comments

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  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