Carrots Marsala
Elevate your side dish game with Carrots Marsala, a sophisticated yet simple recipe that brings out the natural sweetness of tender carrots with a rich, aromatic glaze. This dish features vibrant carrots sautéed with shallots and garlic, then simmered in a luscious blend of Marsala wine, vegetable stock, and fresh thyme. As the sauce reduces, it coats the carrots in a glossy, flavor-packed glaze that's both savory and slightly sweet. Perfectly seasoned and finished with a touch of butter and a sprinkle of fresh parsley, Carrots Marsala is an impressive accompaniment for roasted meats, holiday spreads, or vegetarian mains. Ready in just 40 minutes, this quick and elegant recipe is sure to become a new favorite. Ideal for weeknight dinners or special occasions, it’s a must-try for fans of wine-infused dishes and gourmet-style vegetables.
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Recipe Information
Ingredients
- 500 grams Carrots
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Shallot
- 2 cloves, minced Garlic
- 100 milliliters Marsala wine
- 100 milliliters Vegetable stock
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Peel the carrots and slice them diagonally into approximately 1/4-inch thick pieces.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat.
Add the chopped shallot to the skillet and sauté for 2-3 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
Add the sliced carrots to the skillet, season with salt and black pepper, and toss to coat them evenly in the oil and butter mixture.
Pour the Marsala wine into the skillet and stir to deglaze the pan. Allow the wine to simmer for about 2 minutes so the alcohol can evaporate.
Add the vegetable stock and fresh thyme leaves to the skillet. Reduce the heat to low, cover the skillet with a lid, and let the carrots simmer for 10-12 minutes, or until they become tender but not mushy. Stir occasionally to ensure even cooking.
Remove the lid and increase the heat to medium-high. Allow the liquid in the skillet to reduce and thicken slightly, glazing the carrots. This should take about 3-5 minutes. Stir occasionally to coat the carrots evenly.
Stir in the remaining tablespoon of butter for a glossy finish. Taste and adjust the seasoning with additional salt or pepper if needed.
Transfer the Carrots Marsala to a serving platter and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 40.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
