Hey y’all! If you’re looking for a veggie side dish that will steal the spotlight at any meal, these Glazed Marsala Carrots with Hazelnuts are just what you need. Sweet carrots are coated with a glossy Marsala reduction and topped with crunchy toasted hazelnuts for a luxurious yet simple dish. Whether it’s a holiday feast, a dinner party, or just a weekday treat, these carrots deliver gourmet flavor with minimal fuss. Let’s get cooking!
Why You’ll Love This Glazed Marsala Carrots with Hazelnuts Recipe
- Sweet, caramelized carrots meet rich, aromatic Marsala and nutty hazelnuts in every bite.
- Ready in under 35 minutes, making it a perfect last-minute side.
- Impresses both family and guests with its elegant flavor pairing.
- Easily adapts for vegan, vegetarian, or gluten-free diets.
- Requires just one skillet, so cleanup is a breeze!
Ingredients for Glazed Marsala Carrots with Hazelnuts
- 1 ½ lbs (680g) carrots, peeled and cut into 2-inch sticks
- 3 tbsp unsalted butter (or vegan butter)
- ¼ cup Marsala wine
- 2 tbsp honey (or maple syrup for vegan option)
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp fresh thyme leaves (optional, for garnish)
- ⅓ cup toasted hazelnuts, coarsely chopped
Directions: How to Make Glazed Marsala Carrots with Hazelnuts
1. Prep the Carrots
Peel carrots and cut them into uniform sticks, about 2 inches long, so they cook evenly.
2. Saute and Glaze
In a large skillet over medium heat, melt the butter. Add the carrots and cook, stirring occasionally, for about 8-10 minutes, until they begin to soften and pick up a bit of color.
Pour in the Marsala wine and honey. Stir to combine, then season with salt and black pepper. Continue cooking uncovered for another 10-12 minutes, stirring occasionally, until the carrots are tender and the sauce has reduced to a glossy glaze.
3. Finish with Hazelnuts
Remove the skillet from heat. Sprinkle the chopped hazelnuts generously over the glazed carrots. Add fresh thyme leaves if desired, toss gently to combine, and serve warm.
Notes for the Best Glazed Marsala Carrots with Hazelnuts
- If you don’t have Marsala, a medium sherry or even white wine with a dash of balsamic vinegar can be a good substitute (learn more about Marsala wine).
- Toast hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, for even more flavor.
- For extra shine and thickness, let the glaze simmer for an extra minute without stirring too much (tips for glazing vegetables).
Glazed Marsala Carrots with Hazelnuts: Variations
- Vegan: Use vegan butter and maple syrup instead of honey.
- Spicy: Add a pinch of red pepper flakes or freshly grated ginger while cooking.
- Herby: Finish with chopped fresh parsley or dill instead of thyme for a different twist.
Required Equipment for Glazed Marsala Carrots with Hazelnuts
- Large skillet (10- to 12-inch)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Storage & Shelf Life Instructions
Store leftover Glazed Marsala Carrots with Hazelnuts in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if needed to loosen the glaze.
Serving & Pairing Suggestions for Glazed Marsala Carrots with Hazelnuts
- Pair with roasted chicken, beef tenderloin, or a plant-based roast for elegant holiday meals.
- Serve with creamy mashed potatoes, or atop a bed of quinoa for a satisfying vegetarian dinner.
- Sprinkle with extra hazelnuts and fresh herbs for a festive presentation.
Pro Tips for Perfect Glazed Marsala Carrots with Hazelnuts
- Use young, slim carrots for the best texture and natural sweetness.
- Watch the glaze closely towards the end to avoid burning; stir frequently for even coverage (glazing techniques).
- Add the hazelnuts just before serving to keep them crisp and flavorful.
FAQ: Glazed Marsala Carrots with Hazelnuts
- Can I make Glazed Marsala Carrots with Hazelnuts ahead of time?
- Yes! Prepare and store them in the fridge. Reheat gently before serving and add the hazelnuts fresh.
- What if I can’t find Marsala wine?
- Substitute with medium sherry, Madeira, or white wine plus a splash of balsamic vinegar for a similar rich flavor.
- Are these carrots gluten-free?
- Yes, this recipe is naturally gluten-free—just check your wine for any additives if concerned.
Ready to wow your guests with these Glazed Marsala Carrots with Hazelnuts? Try them at your next opportunity—they’re easy, unforgettable, and delicious!
Ingredients
- 1 lb (450 g) baby carrots, peeled
- 2 tbsp unsalted butter
- 1/3 cup Marsala wine
- 2 tbsp honey
- 1/4 cup roasted hazelnuts, chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
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1Bring a large pot of salted water to a boil. Add the baby carrots and cook for 5–7 minutes until just tender. Drain and set aside.
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2In a large skillet over medium heat, melt the butter. Add the cooked carrots and sauté for 2 minutes.
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3Pour in the Marsala wine and honey. Stir to coat the carrots and simmer for 8–10 minutes, stirring occasionally, until the sauce is reduced and the carrots are glazed.
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4Season with salt and pepper. Transfer to a serving dish.
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5Sprinkle the glazed carrots with chopped hazelnuts and garnish with fresh parsley if desired. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
174cal
Protein:
2 gg
Fat:
8 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
24 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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