Roasted Marsala Carrots

roasted marsala carrots


  • 1 lbs. carrots (4-5 large carrots), peeled and julienned
  • ¼ cup Marsala cooking wine
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • kosher salt freshly ground pepper to taste
  • chopped fresh parsley (optional)


  1. Preheat oven to 425 degrees.
  2. Combine Marsala, olive oil, and vinegar in a small bowl.
  3. Toss carrots with Marsala mixture and place on parchment-lined baking sheet.
  4. Roast for 35 to 40 minutes or until carrots are tender and lightly browned, stirring occasionally.
  5. Season with salt and pepper.
  6. Sprinkle with chopped fresh parsley.
  7. Serve immediately.

Serves: 4 servings

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