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.
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.
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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.
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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.
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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.
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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!
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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.
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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!
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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!
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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.
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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.
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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!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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Spectacular Marsala Glazed Carrots with Hazelnuts
