Spectacular Marsala Glazed Carrots with Hazelnuts Recipe - Allrecipes.com
Spectacular Marsala Glazed Carrots with Hazelnuts Recipe
  • READY IN 35 mins

Spectacular Marsala Glazed Carrots with Hazelnuts

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Dec 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
Dec 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.

 
Dec 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!

 
Jan 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!

 
Dec 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.

 
Jul 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.

 
Mar 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.

 
May 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!

 

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Nutrition

  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 257 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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