Marsala Glazed Carrots With Pinenuts Recipe

• 2 Shallots (sliced)
• 1/2 cup Dry Marsala Wine
• 1/2 tsp Salt
• 3 tbsp Vegan Butter
• 1/4 cup Agave Nectar
• 1 tbsp Parsley (finely chopped)
• 1/2 cup Pine Nuts (toasted)
• 1 lb Baby Carrot (halved)
• 1 cup Water

• Preheat oven to 350 degrees F; bake pine nuts until they turn brown and fragrant.
• Chop baby carrots in half cross-wise. Boil carrots, butter and salt over medium heat. Simmer for 10 to 15 minutes. Drain and keep it a side.
• Melt remaining 2 tablespoons of butter over medium heat. Now cook shallots in the melted butter; stir it frequently.
• Add Marsala and Agave; stir until dissolved completely. Simmer until the content has thickened slightly.
• Add carrots and pine nuts once thickened. Before serving garnish it with parsley.