Carrots with Lemon and Marjoram

Carrots with Lemon and Marjoram

  • 3 tablespoons olive oil
  • 1 large clove garlic, minced 2 pounds carrots (about 16), cut diagonally into 1/2-inch slices
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried marjoram
  • 4 teaspoons lemon juice
  • Salt and pepper to taste

In a fry pan, heat half of the olive oil. Add the garlic, carrots, sugar, salt and pepper. Cook, covered, stirring occasionally, for 5 minutes. Uncover the pan and cook, stirring frequently, until the carrots are tender and beginning to brown, about 10 more minutes. Remove pan from heat, add the marjoram and lemon juice. Serve and enjoy!

Posted in Recipes, The Herb Blurb and tagged , , , , .

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