Marsala Glazed Carrots

1 pound fresh carrots, sliced on the bias about 1⁄4 inch thick

2 Tablespoons garlic or shallot, minced

2 Tablespoons extra virgin olive oil

2 Tablespoons unsalted butter

1⁄2 cup Marsala wine

Pinch of sea salt

1) In a large skillet, place the minced garlic or shallot, olive oil, and butter. Over medium

heat, melt the butter and stir the shallots, cooking until softened, about 2 minutes. Stir in

the sliced carrots and a pinch of sea salt. Reduce the heat and saute until tender.

2) Pour the Marsala over the carrots (use caution, it may flame up). Cook until the Marsala

evaporates. Serve warm.