Name: Sautéed Carrots with Lemon and Marjoram Recipe
Prep time: 10 min
Cook time: 13 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 large garlic clove; 2 lbs carrots; 1 tsp sugar; ½ tsp salt; ¼ tsp fresh ground black pepper; 1 tbsp fresh marjoram; 4 tsp lemon juice

Sautéed Carrots with Lemon and Marjoram Recipe

How To Make Sautéed Carrots with Lemon and Marjoram

Perfect to pair with meat or fish, this sautéed carrots dish offers a palatable balance of flavors between lemon, garlic, and the minty hint from marjoram.

Preparation: 10 minutes

Cooking: 13 minutes

Total: 23 minutes

Serves:

Ingredients

3tbspolive oil
1large garlic clove
2lbscarrots,(about 16 carrots)
1tspsugar
½tspsalt
¼tspfresh ground black pepper
1tbspfresh marjoram,chopped
4tsplemon juice

Instructions

In a medium nonstick frying pan, heat 1½ tablespoons of oil over moderately low heat.
Add the garlic, carrots, sugar, ¼ teaspoon of salt, pepper, and dried marjoram. Cook, covered, stirring occasionally, for 5 minutes.
Uncover the pan. Raise the heat to moderate and cook, stirring frequently, for about 8 minutes longer until the carrots are very tender and beginning to brown.
Remove the pan from the heat.
Stir in the remaining 1½ tablespoons of oil, ¼ teaspoon salt, lemon juice, and fresh marjoram.
Serve warm, and enjoy!