1. Melt the butter in a deep skillet. Add the carrots and saute' over medium heat, stirring often, about 5 minutes. Be sure not to brown the carrots. 2. Sprinkle the carrots with brown sugar, stir, then add the Marsala wine. Cover, and simmer until the carrots are tender but still firm. 3. Remove the cover. Continue to simmer. The liquid should be evaporating. The sauce in the carrots should begin to brown and carmelize. 4. Season with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients