Best 4 Carrots Marsala Recipes

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**Carrots Marsala: A Sweet and Savory Side Dish with a Twist**

Carrots Marsala is a unique and flavorful side dish that combines the sweetness of carrots with the rich, nutty flavor of Marsala wine. It is a simple yet elegant dish that can be enjoyed on any occasion. This recipe uses fresh carrots, Marsala wine, butter, garlic, shallots, and fresh herbs to create a delicious and memorable dish. The carrots are first sautéed in butter until tender, then simmered in Marsala wine until reduced and flavorful. Finally, the carrots are finished with garlic, shallots, and fresh herbs for an extra layer of flavor. This dish is sure to impress your friends and family, and it is also a great way to get your daily dose of vegetables. In addition to the classic Carrots Marsala recipe, this article also includes variations such as Carrots Marsala with Bacon, Carrots Marsala with Goat Cheese, and Carrots Marsala with Pistachios. These variations offer different flavor profiles and textures, so you can choose the one that best suits your taste.

Check out the recipes below so you can choose the best recipe for yourself!

SPECTACULAR MARSALA GLAZED CARROTS WITH HAZELNUTS



Spectacular Marsala Glazed Carrots with Hazelnuts image

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.

Provided by Barbara M.

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 35m

Yield 6

Number Of Ingredients 8

½ cup coarsely chopped hazelnuts, toasted
1 pound baby carrots, halved
1 cup water
½ teaspoon salt
3 tablespoons unsalted butter
2 each shallots, minced
½ cup dry Marsala wine
½ cup sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • 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.
  • 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.
  • 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.
  • Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 30.3 g, Cholesterol 15.3 mg, Fat 12.7 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 256.7 mg, Sugar 22.8 g

WOOD-GRILLED BREAST OF CHICKEN MARSALA WITH GRILLED CARROTS



Wood-Grilled Breast of Chicken Marsala with Grilled Carrots image

Categories     Chicken     Garlic     Mushroom     Low Fat     Wheat/Gluten-Free     Carrot     Marsala     Grill/Barbecue     Healthy     Shallot     Self

Yield Makes 4 servings

Number Of Ingredients 13

2 tsp ground fennel seeds
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp red pepper flakes
4 boneless, skinless chicken breasts (about 6 oz each)
16 small carrots, peeled
3 1/2 cups marsala
8 pieces dried porcini mushrooms
2 shallots, thinly sliced
4 cloves garlic, smashed
Vegetable-oil cooking spray
4 tbsp light cream
Fresh rosemary sprigs

Steps:

  • Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside. Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred. Return sauce to stove; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.

MARSALA GLAZED CARROTS WITH PINENUTS (GLUTEN FREE)



Marsala Glazed Carrots With Pinenuts (Gluten Free) image

This is a great side dish for a party or to serve with your entree's. It's great for people that are Vegan and/ or on a Gluten Free Diet

Provided by Chef Travis W Holla

Categories     Fruit

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup pine nuts, toasted
1 lb baby carrots, halved (Organic)
1 cup water
1/2 teaspoon salt
3 tablespoons vegan butter (Earth Balance Spread)
2 shallots, Sliced
1/2 cup dry marsala wine
1/4 cup agave nectar
1 tablespoon parsley, finely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Spread Pine nuts 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.
  • Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of Earth Balance 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.
  • Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of Earth Balance Butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and Agave, and stir continually until it is completely dissolved. Continue simmering until sauce has thickened slightly.
  • Once thickened, toss carrots and toasted pine nuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.
  • By: Chef Travis W. Holland.

Nutrition Facts : Calories 123.5, Fat 7.8, SaturatedFat 0.6, Sodium 256.4, Carbohydrate 9.4, Fiber 2.6, Sugar 4.2, Protein 2.2

CARROTS MARSALA



Carrots Marsala image

Provided by Kitchen Crew

Categories     Vegetables

Number Of Ingredients 5

3 Tbsp butter
14 carrots, in 1/8" diagonal slices
3/4 c marsala
1 Tbsp chicken stock, optional
2 Tbsp parsley, fresh and chopped

Steps:

  • 1. Heat butter in a large skillet with tight fitting lid; Saute\' carrot slices until carrots are well coated with butter, 2 to 3 minutes.
  • 2. Add Marsala and cover; Cook over medium to low heat until carrots are tender and liquid is reduced, 8 to 10 minutes. (If liquid reduces before carrots are tender, add 1 tablespoon chicken stock or water.)
  • 3. Sprinkle with parsley before serving.

Tips:

  • For the best flavor, use high-quality carrots. Look for carrots that are firm, smooth, and brightly colored.
  • Be sure to peel the carrots before cooking them. This will help to remove any dirt or debris.
  • If you don't have Marsala wine, you can substitute another sweet white wine, such as Chardonnay or Pinot Grigio.
  • You can also add other vegetables to this dish, such as celery, onions, or mushrooms.
  • Serve the carrots with a side of rice or pasta.

Conclusion:

Carrots Marsala is a delicious and easy-to-make dish that is perfect for a weeknight meal. The carrots are tender and flavorful, and the Marsala wine sauce is rich and creamy. This dish is sure to be a hit with your family and friends.

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