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Carrots glazed in Marsala wine offer a sweet, aromatic vegetarian Sicilian side. This fresh mediterranean dish is a healthy, family-friendly accompaniment that elevates any Italian dinner.
Peel and slice the carrots into even, diagonal pieces about 1/4-inch thick for consistent cooking.
Heat olive oil and butter together in a large skillet over medium heat; when the butter is melted and foamy, add carrots and sauté for 6-7 minutes.
Sprinkle carrots with salt, black pepper, and sugar; stir well so the seasoning coats every surface.
Raise the heat to medium-high, add the Marsala wine, and bring to a simmer. Cover and cook for 10 minutes, stirring once halfway to ensure even glazing.
Remove the lid, continue simmering for 3-5 minutes uncovered, letting the Marsala reduce to a glossy glaze that coats the carrots.
Off heat, sprinkle with fresh parsley and toss before transferring to a warm serving dish.
