Glazed Carrots with Marsala

Glazed Carrots with Marsala
Photo by Sarah Jay


  • 1-½ lb. carrots (about 8), peeled and-trimmed
  • 2 Tbs. unsalted butter
  • About 1/3 cup water
  • 1/3 cup sweet Marsala
  • 1 tsp. granulated sugar
  • 1 tsp. kosher salt
  • 1 Tbs. chopped fresh flat-leaf parsley (optional)

Holding your knife at a sharp angle, cut each carrot into 1/4-inch-thick oval slices. Melt the butter over medium heat in a 10- to 12-inch sauté pan. Add the carrots (they should be almost in a single layer), sugar, and salt, and swirl the pan over medium heat until the sugar and salt dissolve an...

View full recipe at Fine Cooking


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