Marsala Glazed Carrots With Pinenuts Gluten Free

This is a great side dish for a party or to serve with your entree's. It's great for people that are vegan and/ or on a gluten free diet

Preheat oven to 350 degrees f.

Spread pine nuts in a single layer on a baking sheet.

Bake in the preheated oven for 5 to 10 minutes , stirring once or twice , and watching very carefully as they will burn very easily.

Remove from the oven when browned and fragrant.

Cut baby carrots in half cross-wise.

In a saucepan over medium heat , bring water , carrots , salt , and 1 tablespoon of earth balance butter.

Bring to a boil , and reduce heat to low.

Cover , and simmer very lightly for 10 to 15 minutes or until tender but firm.

Drain and set aside.

Return pan to the stove over medium heat , and melt the remaining 2 tablespoons of earth balance butter.

Cook shallots in the melted butter , stirring occasionally , until translucent.

Add marsala and agave , and stir continually until it is completely dissolved.

Continue simmering until sauce has thickened slightly.

Once thickened , toss carrots and toasted pine nuts with the sauce until well coated.

Garnish with parsley , if de.

pine nuts, baby carrots, water, salt, vegan butter, shallots, dry marsala wine, agave nectar, parsley