Meatless Monday – Marsala Roasted Rainbow Carrots


Don’t whine about eating your veggies – just add more wine. Roasting vegetables with Marsala wine adds a complex sweet and savory quality with a zesty pop of alcohol. These baby rainbow carrots also feature pungent garlic and herbaceous parsley for a simple side dish that’s packed with flavor.

Marsala Roasted Rainbow Carrots

12 ounces baby rainbow carrots
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons Marsala wine
2 teaspoons olive oil
1 clove garlic, minced
1 tablespoon minced parsley

Preheat an oven to 400 degrees Fahrenheit.

Place the carrots on a large sheet pan and sprinkle with salt, black pepper, Marsala wine, and olive oil; toss to combine. Roast the carrots in the hot oven for 28 minutes, until the pan looks dry and the carrots are mostly tender. Add the minced garlic to the pan, stir, and bake the carrots for an additional 1 to 2 minutes or until the garlic is fragrant.

Remove the pan from the oven and toss the carrots with the minced parsley immediately before serving.