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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


Sliced carrots are cooked in garlic scented olive oil and Marsala wine for quick and delicious side dish.


  • 1 pound carrots, scraped and cut on the diagonal into 1/2 inch slices
  • 1 cup dry Marsala wine
  • 4 tablespoons extra virgin olive oil
  • 2 large garlic cloves, peeled and cut in half
  • Kosher salt
  • Fresh ground black pepper, to taste
  • 3 tablespoons chopped parsley leaves to garnish


  1. Warm 4 tablespoons olive oil over medium heat in a large heavy skillet with a lid. Add the garlic and cook, stirring occasionally, for 5 minutes, until the garlic is golden brown and has scented the oil. Remove garlic and discard or save for another use.
  2. Add the carrots to the pan. Sprinkle with 1/2 teaspoon salt and 6 or 7 grinds of black pepper (about 1/4 teaspoon) Sauté carrots for two minutes, stirring occasionally. Add wine carefully because it will sputter. Partially cover the carrots - leaving just a little room for steam to escape. Cook for 8 minutes, stirring occasionally. Remove the cover 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 and glazed.
  3. Serve the carrots hot or warm with parsley sprinkled on top.


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

Keywords: glazed carrots, carrots cooked in wine, Marsala glazed carrots, Sicilian carrots