Recipes Side Dishes Vegetables Carrots in Marsala (Carote in Marsala)

Carrots in Marsala (Carote in Marsala)

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6

Sicilian wines are generally little known beyond the island, unless emigrant Sicilians have established a market for them in their new countries. The internationally recognized Marsala, the pride of Silicy’s west coast, is the exception. Here, Marsala secco adds a light sweetness to a simple carrot preparation.


  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 shallot, chopped
  • 1 lb. carrots, peeled and cut into slices 1/4 inch thick
  • Salt, to taste
  • 1/4 cup dry Marsala wine


In a large fry pan over medium-low heat, melt the butter. Add the shallot and sauté until barely tender, about 2 minutes. Add the carrots and salt, reduce the heat to low, cover and cook, stirring occasionally, until the carrots are very tender, about 20 minutes. Add a little water if they begin to scorch.

Pour in the Marsala and cook, uncovered, until it evaporates, about 3 minutes. Transfer the carrots to a warmed serving bowl and serve immediately. Serves 6.

Adapted from Williams-Sonoma Savoring Series, Italy, by Michele Scicolone (Time-Life Books, 1999).