Ingredients
Scale
- 2 pounds carrots, peeled and sliced
- 1/2 cup Marsala wine
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/2 cup hazelnuts, toasted and chopped
- Salt to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the sliced carrots and sauté for about 5 minutes.
- Pour in the Marsala wine and sprinkle in the brown sugar; stir to combine.
- Cover and cook for 15-20 minutes, until the carrots are tender.
- Uncover and raise the heat to medium-high. Cook for an additional 5-10 minutes to reduce the glaze.
- Stir in the toasted hazelnuts and season with salt.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can add a pinch of cinnamon or nutmeg.
- Ensure the hazelnuts are toasted for the best texture.
- This dish pairs well with roasted meats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10 grams
- Sodium: 90 milligrams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 4 grams
- Protein: 2 grams
- Cholesterol: 30 milligrams