Best 5 Marsala Glazed Carrots With Pinenuts Gluten Free Recipes
Welcome to the world of culinary delights, where we embark on a journey to discover the most tantalizing recipe for "Marsala Glazed Carrots with Pine Nuts, Gluten-Free". This delectable dish is a symphony of flavors, textures, and colors that will elevate your taste buds to new heights. Get ready to indulge in a delightful symphony of sweet, savory, and nutty flavors as we guide you through the steps to create this masterpiece, ensuring that every bite is a memorable experience.
Check out the recipes below so you can choose the best recipe for yourself!
MARSALA GLAZED CARROTS WITH PINENUTS (GLUTEN FREE)
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
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
SPECTACULAR MARSALA GLAZED CARROTS WITH HAZELNUTS
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 Glazed Carrots
Time 35m
Yield 6
Number Of Ingredients 8
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
MARSALA GLAZED CARROTS RECIPE - (5/5)
Provided by Hapemom
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F. 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.
CARROTS MARSALA
A simple side dish from The Complete Quick & Hearty Diabetic Cookbook by The American Diabetes Association.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine carrots, wine, water, oil, and pepper.
- Bring to a boil, cover, reduce the heat, and simmer for 10 minutes, basting occasionally.
- Transfer to a serving dish, spoon any juices on top, and sprinkle with parsley.
- Serving size: 1/2 cup.
- Exchanges Per Serving: 1 Vegetable, 1/2 Fat.
- Nutrition Facts: Calories 53; Calories from Fat 21; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 39mg; Carbohydrate 7g; Dietary Fiber 2g; Sugars 3g; Protein 1g.
Nutrition Facts : Calories 92.1, Fat 2.4, SaturatedFat 0.3, Sodium 55.4, Carbohydrate 8.6, Fiber 2.1, Sugar 4, Protein 0.8
SPECTACULAR MARSALA GLAZED CARROTS WITH HAZELNUTS
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 Glazed Carrots
Time 35m
Yield 6
Number Of Ingredients 8
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
Tips:
- To save time, use pre-cut baby carrots or large carrots that have been peeled and cut into 2-inch pieces. - If you don't have a microplane, you can use a fine grater to zest the orange. - If you don't have Marsala wine, you can substitute another sweet white wine, such as Sauternes or Riesling. - If you're watching your sugar intake, you can reduce the amount of honey or maple syrup in the glaze. - If you don't have pine nuts, you can substitute sliced almonds or chopped walnuts. - To make the glaze ahead of time, simply whisk together the orange zest, Marsala wine, honey or maple syrup, and salt and pepper in a small bowl. Cover and refrigerate for up to 2 days. Bring to room temperature before using.Conclusion:
These Marsala Glazed Carrots with Pine Nuts are a delicious and easy side dish that is perfect for any occasion. They're sweet, savory, and nutty, and they're sure to please everyone at your table. So next time you're looking for a quick and easy way to dress up your carrots, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
