1 lb carrots, peeled and sliced into even strips
2 tbsp oil or butter (I prefer butter, big surprise.)
1/2 c Marsala wine (or sherry, or cheap red wine, if you’re really in a bind and just HAVE to have these carrots NOW)
1 tbsp brown sugar
Boil the carrots for around 15 minutes to soften them up while you prepare the glaze. Slice the shallots into rounds, like little tiny onion rings. (And now I want shallot rings. Someone make them for me!) Cook them in the oil or butter until softened and lightly browned. Add the wine and sugar and mix well, cooking until the alcohol is gone. (You’ll stop smelling it in the steam.) Add in the carrots and cook for about 5 minutes, until the glaze has thickened and the carrots soak up the liquids. Goes wonderfully with roasted red meat!