IllinoisFarmBureau

Serves 8

2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 clove garlic, minced
1/4 cup shallots, minced
1 pound carrots, peeled and
cut into slices
1 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 cup Marsala cooking wine

In a large skillet over medium-low heat, melt the butter and olive oil. Sauté the garlic and shallots about 2 minutes until tender. Add the sliced carrots, salt and pepper. Turn the heat to low, cover and cook, stirring occasionally until the carrots are very tender, about 20 minutes. Add a little water if they start to get dry.

Add Marsala and cook, uncovered, until it evaporates, about 3 minutes.