Spectacular Marsala Glazed Carrots with Hazelnuts

I really liked the concept behind this recipe, but the flavor just wasn't there. These carrots were way too sweet, and the glaze would have covered at least 2 pounds of carrots. I would have to tweak this recipe to make it something I would cook again because of the sweetness.

A friend made this as a side dish for our pot luck Christmas dinner ... YUM! She used pecans instead of hazelnuts and thinly sliced onion. Definitely a keeper.

Yum! Cooked carrots never tasted so good. I doubled the recipe but used less butter than called for. I cooked the sauce for a good 20 minutes to try and thicken but it didn't seem to...? Didn't matter though, 100% delicious flavor. My mother didn't even want to try but I insisted... she asked for the recipe and said she doesn't like carrots but really liked these and knows she should eat them! I will keep this recipe for sure. Thanks!

LOVE THIS! I made it for Thanksgiving dinner, and it was a big hit. I was skeptical while I was cooking the sauce, but once I tasted it, I knew I had a winner. I used sliced almonds instead of hazelnuts. Delicious, will DEFINITELY make again.

Barbara, we thought your recipe was fabulous! Everyone went back for seconds and thirds and just raved. The only thing I did differently was to use brown sugar instead of white and altho I didn't read it until now, I'm loving another reviewers suggestion of adding a bit of heat. Next time for sure. Thank you again Barbara!

Used carrots chopped into medallions. Also used vegan margarine instead of butter. Oh, and used pecans instead of hazelnuts (as mentioned by another reviewer) as I couldn't find hazelnuts at the store (didn't look terribly hard though). As a few have mentioned, the marsala mix wasn't really a glaze as much as a sauce. Still very good!

This is an excellent, easy recipe. In halving the recipe for two, one shallot was a bit much. I might even reduce to 1/2 a shallot when splitting the recipe. Overall though, just yummy. Might even be good with fresh, frenched green beans - not overly cooked.

I loved this! Best carrot recipe I've ever had. I substituted splenda for the sugar. I didn't measure the water either..just covered the carrots with water since they were going to be drained anyway.

This was delish! I didn't have hazelnuts but will get them for next time because I love them, but pecans worked well. I also didn't have shallots so I used vidalia onion with a touch of garlic minced together and that worked out fine. Didn't have unsalted, so I used salted butter. There is a lot of sauce and I though about cutting back on those ingredients next time, but it coats the carrots well this way. All those little chunks soaking up that heavenly sauce. In any case, no complaints, I will be making this alot! Oh yeah.. This says it serves 6. I think that's being conservative, realistically it's more like 4 servings. DH and I ate at LEAST half of this, (1 regular serving each)in one sitting. Total Yumfort Food!

Nice!!! Leave it simmering long enough and the sauce will get nice and siruppy. Add some turkish pepper flakes (or red chili flakes) to the sauce, and... kapow!! NICEEEE!!

They are indeeed spectacular! I am not real big on cooked carrots but I loved these (as did my husband). The only changes I made to the recipe were to scale it down to 3 servings (hubby & I ate them all! LOL)& to not cut my carrots in half...I left them whole. The glaze is absolutely wonderful... thanks Barbara M.!

Not only did they look beautiful, but they tasted great too. These were restaurant quality but fast food easy. Dinner guests will be impressed.

i would make these again and again and again! SO GOOD and such a nice flavor. I double the recipe since i made it for thanksgiving and had 12 people over. LOVED this...such a nice addition to the carrots.

This really lived up to it's name! I didn't change a thing and my husband (who is really picky about carrots) and I both absolutely loved it. Perfect! Thank you for a lifetime keeper.

We loved these. The Marsala sauce was very nice and I loved the addition of the hazelnuts. Nice presentation when garnished with parsley. Thanks for sharing Barbara.

This is one of the best carrot recipes I have ever tried. I took these to dinner at my in-laws' house. My father-in-law hates carrots, but he loved the hazelnuts. My mother-in-law hates nuts, but she loved the carrots. Every one else ate them together and loved them. The hazelnuts took longer to roast than the recipe indicated, but I started them early enough that it wasn't a problem. I will definitely make these again.

I don't like cooked carrots but needed a vegetable for Thanksgiving so I made this recipe based on the ratings here and that proved to be a good move. This recipe is great, I will make this again and give it to my niece to use in her new business of personal chef for home gatherings

Very tasty! I didn't have hazelnuts so I chopped up almonds and toasted those. I also added a little bit of cornstarch to the pan before adding the carrots to thicken the sauce.

I wasn't sure how this would turn out, but it was fantastic. The smokiness and crunchiness of the hazelnuts offset the sweetness of the carrots perfectly. Thanks for the recipe!

Incredible dish. My guests loved this. This is sure to become a tradition on my holiday table.

I eliminated the nuts and this recipe was still fantastic! This recipe is truly a "no brainer"!

This was....ok. Good but not great. I was excited to try this recipe but the glaze would not get to a glazing consistancy. Too liquid. And the flavor was not exciting. Sorry... not my cup of tea.

I thought these were delicious! I used regular carrots and cut them into "halved baby carrot" size, and I used salted butter so omitted the salt. My hazelnuts turned out to be old, so I used chopped toasted pecans. AND I reached for the marsala and we were out! So I used sherry. In spite of all of that, it was a great veggie dish, marsala is on my grocery list, and I'll make it again! Thanks so much, Barbara!

Wonderful, quick recipe! Absolutely delicious! The best glazed carrots I've ever had! Unlike the other reviewer, my child loved it. I'll be sure to use this one for a holiday get-together!

Served this at Thanksgiving and both guests asked for the recipe. Super easy to prepare and the taste was great. Watch for the hazelnuts when toasting. I liked the sweet and crunchy texture and the Marsala adds a perfect amount of flavor.

My wife and I loved this recipe. Certainly a change from the typical butter and brown sugar routine. The Marsala Wine is what makes this recipe what it is. Do not skip it as the description states. It is delicious!

It was okay but to sweet and not for us. People ate them but no compliments. The carrots that cooked with the turkey people loved. Won't make it again!

This was ok - would make again, but will not "crave".

We didn't care for the sweeter spin on the carrots. They were pretty, though!

SPECTACULAR says it all! Don't change a thing on this recipe...just delicious!

Unbelievably delicious! I used toasted almonds and Chambord (Raspberry liquor) instead of hazelnuts and Marsala. Everyone wanted the recipe!

Wouldn't make again.

Never have carrots tasted this good! Tastes like a specialty dish served at an upscale restaurant. Our dinner guest raved about it.

This were really good! I used splenda insead of reg. sugar and I think beacuse of that the syrup never thickend but they still tasted good so I didn't care. We paired this with Hazelnut crusted halibut with garlic mashed potates also from this site and we had a wonderfull meal. Thanks

Made this for a dinner party, and they were delish. Added parsnip medallions too. Thanks.

These were dreamy, plus the presentation is very nice and the tastes a unique combo. Nice for a fancy dinner at home, but a great compliment to a regular dinner too!

Hello carrots, I think I am in love!! I cut back the sugar for the glaze and used regular carrots and found this to be an extraordinary vegetable dish. I paired it with phyllo-wrapped halibut filets from this site and roasted asparagus. Superb!

Everyone has seconds everytime I make this dish! I have used almonds and pecans when I don't have hazelnuts and it tastes good too. It does make alot of yummy sauce but we get creative with the leftovers so we don't mind.

I made it just like the recipe stated. So delicious!

These glazed carrots were superb. I eat carrots all the time but now I will eat glazed carrots. They just have a better taste.

I enjoyed this but it was not to the kid's taste

Great flavor! Best carrot dish I've had, yet!

Delicious! I agree this is too sweet. I think next time I will half the sauce recipe. Flavor was KILLER!

Colorful, flavorful and a little crunchy. Perfect!

Amazing carrots! They were my favorite part of the Thanksgiving meal. I will make these all the time now. Thank you!

I loved it! I followed the recipe exactly and the carrots came out so flavorful and beautiful! Will make again and again!

Tasty for a side dish. I like my meals prepared quickly so I cheat by using GRILL MATES SWEET MESQUITE AND CARAMEL ONION packaged sauce mix.: to baby sweet carrots and raw fresh green beans Add a touch of minced pistachios or walnuts. But that's just me.

The first time I made these I ate the entire batch myself! The trick is to get all of the alcohol to cook off or else they are less than spectacular.

Yum! These are great and a company-worthy side dish!

I'm a traditional, carrots with butter type of gal, but it was nice to try something different! So I've made this twice. The first time, the sauce didn't thicken and it wasn't very good--it was watery and wine-y. My fault. The second time I made it, it DID thicken. And nicely too! I found to make it thicken I needed a pan with more surface area and higher heat for a longer time. The sauce gets a little darker and it's nice and sticky when it's done right. The taste was really mild, not too sweet with just a little tang from the wine. The guests that ate it liked the addition of the crunchy nuts (I used pecans and salted them as they roasted). The nuts with the carrots really gives great flavor. I tried making the carrots ahead of time and then re-heating, but that didn't work well as the nice sticky glaze became watery upon re-heating. So...not recommended as a make-ahead thing. So, overall, nice recipe once you get the hang of it! Give it a try and be patient---let the sauce thicken!

Fabulous very tasty and easy to prepare.

Excellent side dish, this is a keeper. I reduced the amount of sugar to 2 tablespoons and it was plenty sweet. May reduce it to just one tablespoon next time. I was unable to get hazelnuts so substituted pecans. I think toasted almonds would be good too.

I've never had Marsala wine before and wanted to try it. Guess my family and I don't care for it. I thought it was ok, a bit on the heavy side with the Marsala wine taste. The toasted hazelnuts did add a nice flavor to it though, but I don't think I'll be making this dish again :(

Best carrots ever! This has become one of my favorite side dishes. I've been using toasted slivered almonds in place of hazelnuts and LOVE them!

Really nice change up on carrot recipe. Loved the change up. Careful if roasting hazelnuts, try do brown quickly. . . LOVED THIS

I first made this recipe as written and found it to be a little too sweet. The second time I made it I used 1/4 cup of sugar and squeezed 1/2 an orange in the glaze instead and it was delicious. I am going to substitute slivered almonds and brown sugar in this recipe next time.

The marsala glazed carrots were very good. My guests liked them a lot. They were very different from the usual carrots I make. Usually I have most of the carrots left over but there was no glazed carrots left at all. I definitely will make them again.

I made these carrots last Christmas, and my family all raved about them. My husband said they were the best carrots he has ever tasted. They were different from most other carrot side dishes I've tried -- the hazelnuts worked great with the carrots.

I omitted the nuts and I had to use a small sweet onion as I didn't have any shallots. But, it will still delicious and would make it again.

This is a good recipe. I left out the nuts because we don't like them but it was still delicious.

This dish was simply delicious and a huge hit this Thanksgiving. I logged on today so that I could pass the recipe on to friends that asked for it after trying it last night! I did make a couple of minor (& accidental) changes: I used a semi-sweet Marsala instead of dry and vidalia onions with a smidgen of garlic powder instead of shallots. A dry Marsala would have been better but semi-sweet didn't take away from the dish. My only complaint is the dish is more labor intensive that I'd prefer for a big holiday. Nevertheless, I look forward to making this dish again!

I was looking for a gluten free side dish recipe for a pot luck. This sounded good, so I made it and hoped for the best! It was amazing, and several people asked for the recipe. I followed the recipe almost completely, switching out the hazelnuts for pecans. It was simple and delicious!

This was very good but my sauce was very thin - next time I will add cornstach and water to the sauce and let it thicken before adding the carrots.

I went to get the Marsala, only to find I'd bought two bottles of sherry, and no Marsala. But I had hazelnut liqueur, so I used that instead. I just tipped some sugar in, probably only a couple of tablespoons, and it was amazing! My husband, who doesn't like cooked carrots, went back for seconds! Definitely a keeper!

It was quite easy to make. We substituted roasted pine nuts for the hazelnuts.