Lemon Marjoram Carrots

Lemon and Marjoram Carrots

3 tbsp. olive oil 
1 large clove garlic, minced 
2 pounds carrots, cut diagonally into 1/2-inch slices 
1 tsp. sugar (or honey) 
1/2 tsp. salt 
1/4 tsp. fresh-ground black pepper 
1 tbsp. chopped fresh marjoram, or 1 tsp. dried marjoram 
4 tsp. freshly squeezed lemon juice 

1.  In a medium nonstick frying pan, heat 1 1/2 tsp. of the oil over moderately low heat.  Add the garlic, carrots, honey, 1/4 tsp. of the salt, the pepper, and the dried marjoram, if using.  Cook, covered, stirring occasionally, for 5 minutes.

2.  Uncover the pan.  Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.

3.  Remove the pan from the heat.  Stir in the remaining 1 1/2 tbsp. oil and 1/4 tsp. salt, the lemon juice, and the fresh marjoram, if using.


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