This incredible carrot dish is like no other you've ever tasted! Elegant for any holiday or special occasion, yet easy enough for any day of the week. Please DO NOT omit the Marsala wine as it makes this dish taste spectacular.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Spread chopped hazelnuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant.

  • Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. Drain and set aside.

  • Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly.

  • Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.

Nutrition Facts

257 calories; protein 2.7g; carbohydrates 30.3g; fat 12.7g; cholesterol 15.3mg; sodium 256.7mg. Full Nutrition
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Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2005
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. Read More
(29)

Most helpful critical review

Rating: 3 stars
12/28/2006
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. Read More
(39)
82 Ratings
  • 5 star values: 57
  • 4 star values: 13
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
12/27/2006
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. Read More
(39)
Rating: 5 stars
12/28/2005
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. Read More
(29)
Rating: 5 stars
12/25/2007
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! Read More
(24)
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Rating: 5 stars
12/13/2010
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. Read More
(14)
Rating: 5 stars
05/17/2010
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! Read More
(13)
Rating: 5 stars
01/08/2012
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! Read More
(13)
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Rating: 5 stars
07/17/2004
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. Read More
(12)
Rating: 5 stars
03/25/2010
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. Read More
(12)
Rating: 5 stars
05/08/2006
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! Read More
(10)
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