Description
Carrots are simmered and glazed in Marsala wine for a simple, elegant side dish that's perfect for any occasion. Â
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 1/2 inch slices
- 1 cup dry Marsala wine
- Kosher salt
- Fresh ground black pepper, to taste
- 3 tablespoons chopped parsley leaves to garnish
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 1/2 teaspoon salt and 1/4 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.Â
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