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Marsala Glazed Carrots With Pinenuts Gluten

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Ingredients

Adjust Servings:
1/2 cup pine nuts, toasted
1 lb baby carrots, halved (organic)
1 cup water
1/2 teaspoon salt
3 tablespoons vegan butter (earth balance spread)
2 shallots, sliced
1/2 cup dry marsala wine
1/4 cup agave nectar
1 tablespoon parsley, finely chopped

Nutritional information

123.5
Calories
70 g
Calories From Fat
7.8 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
256.4 mg
Sodium
9.4 g
Carbs
2.6 g
Dietary Fiber
4.2 g
Sugars
2.2 g
Protein
115g
Serving Size

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Marsala Glazed Carrots With Pinenuts Gluten

Features:
    Cuisine:

    Made this especially for my vegetarian son & DIL & it was a big hit with all of us! Definitely a great way to dress up what a lot of folks think of as a rather bland vegetable, though, in my family, we love 'em almost any way we can get 'em! Thanks for the recipe!Made this especially for my vegetarian son & DIL & it was a big hit with all of us!

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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, Made this especially for my vegetarian son & DIL & it was a big hit with all of us! Definitely a great way to dress up what a lot of folks think of as a rather bland vegetable, though, in my family, we love ’em almost any way we can get ’em! Thanks for the recipe!Made this especially for my vegetarian son & DIL & it was a big hit with all of us!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Once Thickened, Toss Carrots and Toasted Pine Nuts With the Sauce Until Well Coated. Garnish With Parsley, If Desired. Serve Immediately.

    6
    Done

    By: Chef Travis W. Holland.

    Avatar Of Gabriel Morrison

    Gabriel Morrison

    Grill guru known for his perfectly charred and smoky barbecue dishes.

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