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Glazed Carrots with Marsala

Sarah Jay

Servings: four to six.

I first read about this flavor combination in Elizabeth David’s Italian Food. As she suggests, they’re delicious served with lamb. If you don’t have Marsala, sweet sherry is a fine substitute.


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

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 90
  • Fat Calories (kcal): 40
  • Fat (g): 4
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 360
  • Carbohydrates (g): 14
  • Fiber (g): 3
  • Protein (g): 1


  • 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 and the carrots are evenly coated with butter. Add the Marsala, simmer for 3 min., and then add enough water to come halfway up the sides of the carrots. Increase the heat to medium high, bring to a boil, and cover the pan with the lid slightly askew. Cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 6 to 8 min. Uncover and continue to boil until the liquid evaporates and forms a syrup. Shake the pan and roll the pieces around to evenly glaze the carrots. Toss the carrots with the parsley, if you like, and serve.


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