c. coarsely chopped hazelnuts, toasted
lb. baby carrots, halved
tbsp. unsalted butter
c. dry Marsala wine
Parsley sprigs, for garnish (optional)
1. Preheat oven to 300 degrees F. 2. Spread the hazelnuts in a single layer on a baking sheet. Bake for 5 to 10 min, stirring once or twice. (Watch very carefully as they burn easily.) Remove from the oven when just lightly browned and fragrant. 3. Cut carrots in half crosswise. In a saucepan over medium heat, bring the water, carrots, salt, and 1 tbsp. of butter to a boil, then reduce heat to low. Cover, and simmer very lightly for 10 to 15 min, or until tender but firm. Drain and set aside. 4. Return the pan to the stove over medium heat, and melt the remaining 2 tbsp. of butter. Cook the shallots in the melted butter, stirring occasionally, until translucent. Add the Marsala and sugar and stir until sugar is completely dissolved. Continue simmering until sauce has thickened slightly. 5. Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.