Glazed Marsala Carrots with Hazelnuts Recipe isn’t just another fancy name for gussied-up vegit’s the real deal. I once served these carrots at a dinner party and someone asked if I’d used duck fat and port.

Nope. Just Marsala and a little brown butter trick I’ve been swearing by since I scorched it in culinary school (intentionally… ish). This isn’t your average roasted veg situation. This is a side that hogs the spotlight, then refuses to apologize.

So what is it, exactly?

Glazed Marsala carrots with hazelnuts. Carrots, caramelized in a reduction of sweet Marsala wine, finished with toasted hazelnuts and a whisper of thyme. Glossy, nutty, savory-sweet. A whisper of Italy in every bite, with a little nuttiness that keeps it grounded.

Why is it special? The wine does something sneaky it doesn’t just add sweetness. It creates depth, a lingering perfume. Hazelnuts crunch through the glaze like a jazz drummer through a lull. And carrots humble as they are become buttery, rich, almost meaty.

Let’s get serious. Here’s how we do it right.

Ingredients & Substitutions

For 4–6 servings:

• 2 lbs young carrots, peeled and trimmed (rainbow if you’re feeling loud)
• 2 tbsp unsalted butter
• 1 tbsp olive oil (the grassy kind, not bland supermarket jug stuff)
• 1/2 cup sweet Marsala wine
• 1 tbsp light brown sugar
• 1/2 tsp kosher salt (Diamond Crystal volume matters)
• Fresh cracked black pepper (don’t skip)
• 1/3 cup toasted hazelnuts, roughly chopped
• 1 tsp fresh thyme leaves (or 1/3 tsp dried, crushed between fingers)
• Optional: 1 tsp sherry vinegar, to brighten before serving

Substitutions worth mentioning:

No Marsala? Dry sherry + a touch of honey can kinda mimic it, in a pinch. Don’t use red wine it bullies the carrots.

Nut allergy? Toasted pepitas bring crunch and a roasty vibe. Not the same, but still very OK.

Vegan? Sub vegan butter or more olive oil. You’ll miss a bit of nutty richness, but the Marsala still carries weight.

Old carrots? Blanch ’em first. Young ones roast sweet and fast. Older roots take coaxing.

Step-by-Step Instructions

1. Prep the carrots.
Peel. Trim. Leave an inch of stem if you’re chasing pretty. Cut thicker ones in half lengthwise. You want uniform thickness so they cook even not hard tips and mushy middles.

2. Toast the hazelnuts.
Dry skillet, medium heat, about 5–6 minutes. Shake often. When they smell like Nutella without sugar, they’re done. Rub skins off in a towel if they’re flaky. Or leave them. Rustic’s good too.

3. Heat a large sauté pan.
Butter and oil go in. Don’t rush it let it foam, then fade. That’s the milk solids browning. That’s where flavor hides.

4. Add the carrots.
Sauté for 5–6 minutes, just until color shows. We want blistered bits, not soggy orange logs.

5. Deglaze with Marsala.
Pour it in. Stand back. Steam will singe your eyebrows if you’re careless. Scrape the bottom those browned bits are gold.

6. Add brown sugar, salt, pepper.
Toss to coat. Simmer uncovered. The glaze will reduce, thicken. Stir occasionally, so they glaze, not scorch.

7. Add thyme near the end.
Fresh herbs die in heat if added too early. Add at the last 2 minutes for flavor, not bitterness.

8. Finish with vinegar (if using).
Just a splash. Brightness cuts through the syrupy wine.

9. Plate and scatter hazelnuts.
Warm plate. Carrots in a tumble, not a line. Nuts over the top, like it just rained flavor.

Cooking Techniques & Science

Marsala’s not just sweet it’s fortified. Which means it’s got backbone. Acidity + residual sugar = glaze potential. As it reduces, it concentrates into a sticky, shiny coat that clings to the carrots like lacquer.

The butter, meanwhile, browns. Milk solids toast. That nuttiness complements the hazelnuts, but also deepens the carrot’s inherent sweetness.

We cook uncovered to let water evaporate and glaze form. Lid on? You get steamed veg, not glazed.

Browning the carrots before adding the wine builds umami. It’s that Maillard reaction proteins + sugars = magic.

Oh, and the pan? Heavy-bottomed, please. Thin pans scorch sugar. Don’t blame the recipe if your carrots char and glue to aluminum.

Serving & Pairing Suggestions

These carrots don’t belong buried under roast chicken. They are the dish.

Plate them with:

• Duck breast with cherry compote
• Grilled pork chops (marsala plays nice with fat)
• Warm lentils and goat cheese for a veg main

Wanna dress it up? Dot with whipped ricotta and fried sage.

Or go earthy serve with farro, arugula, and orange zest.

Drink pairing? Marsala’s the obvious echo. But a dry Lambrusco brings fizz and contrast. Or a skin-contact white with grip.

FAQs Glazed Marsala Carrots with Hazelnuts Recipe

Can I make this ahead of time?

Yes, but reheat gently. Add a splash of water and warm in a covered pan so the glaze re-loosens. Hazelnuts go on last, or they go soggy.

What kind of Marsala should I use?

Dolce (sweet) Marsala. Look for one labeled “Fine” or “Superiore.” Dry Marsala lacks the sweetness needed for the glaze.

Do I need to peel the carrots?

If they’re young and clean, no. But older ones? Peel. Skin gets bitter and chalky when cooked in glaze.

Can I roast the carrots instead of sautéing?

You could. But roasting alone won’t give you the sticky glaze. You’ll still need a pan to reduce the wine. It’s a two-part process if you go that route.

What other nuts work here?

Pecans or almonds are okay. But hazelnuts are best they echo the browned butter and stand up to Marsala’s intensity.

In the end, this recipe is about attention. Watch the pan. Taste the glaze. Don’t rush. Let the ingredients show off a little. The carrots aren’t the backup dancers they’re the star, and Marsala is their spotlight.

Want me to help design a seasonal menu around these carrots?

Why This Recipe Works Glazed Marsala Carrots with Hazelnuts Recipe

It’s not just carrots with a glaze. It’s how the wine condenses. How sugar bridges earth and sweetness. How nuts add contrast both in texture and taste.

You can throw maple syrup on roasted carrots and call it a day. But here, we’re letting the wine do the lifting. Building a reduction that’s thick enough to coat, thin enough to cling.

We’re balancing acid, salt, sugar, fat every corner of your tongue gets a turn.

And the technique? It’s repeatable. Bulletproof, if you watch your heat and don’t walk away.