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My review
Spectacular Marsala Glazed Carrots with Hazelnuts
Barbara M.
"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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Ingredients
35 m servings 257 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Preheat oven to 300 degrees F (150 degrees C).
- 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
Per Serving: 257 calories; 12.7 g fat; 30.3 g carbohydrates; 2.7 g protein; 15 mg cholesterol; 257 mg sodium. Full nutrition
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Reviews
Read all reviews 6378 Ratings
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Most helpful positive review
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.
Most helpful critical review
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 t...
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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 t...
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.
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...? Did...
12/9/2010
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 h...
1/8/2012
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...
5/17/2010
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'...
3/24/2010
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 an...
7/17/2004
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 ev...