Carrots with Marsala

By khojnicki

Ingredients

• 4 tbsp EVOO
• 6 carrots trimmed and sliced on bias 1"-1.5" long
• 1/4 c finely sliced scallions
• 1/2 c to 1 c chicken broth
• 1 tbsp sugar
• 1/4 c marsala wine
• 24 wooden skewers

Details

Servings 24

Preparation

Step 1

Heat olive oil in large skillet and add the carrots and scallions. Saute 3-4 mins, adding some salt and freshly ground pepper. Add 2 tbsp chicken broth.

Cover and simmer over low heat until the carrots are tender, about 20 mins. Add more tbsp of broth during this cooking period to keep the carrots from sticking to the pan.

Turn up the heat, sprinkle the sugar over the carrots. Stir until the sugar caramelizes and the carrots turn light brown. Add the marsala, and cook until it evaporates, about 3-4 mins. Spear each piece with a skewer.