Glazed Carrots with Marsala
Not counting the salt and sugar, these glazed carrots contain only four ingredients and deliver an authentic yet perhaps not-as-well-known taste of Italy.
- 4 tablespoons (2 ounces) unsalted butter
- 1 pound carrots, peeled and cut into 2- x ¼-inch strips
- 1 teaspoon sugar
- Kosher salt
- 4 tablespoons dry Marsala wine
- 2 tablespoons basil leaves or parsley
Melt the butter in a heavy-based saucepan over medium-low heat. Add the carrots and stir well to coat with butter. Season with the sugar and ½ teaspoon salt.
Add the Marsala, cover the pan and simmer for 4 minutes, stirring often, until the carrots are barely tender.
Uncover the pan, increase the heat slightly and stir until the liquid evaporates almost completely. Taste and add a little salt if needed. Sprinkle with basil, cutting it into slivers just before using. Alternatively, sprinkle with parsley chopped just before using.
Nutrition Analysis: 180 cal, 12 g fat, 30 mg chol, 80 mg sodium, 14 g carbs, 3 g fiber, 8 g sugar, 1 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian
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