Sautéed Carrots with Lemon and Marjoram Recipe

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



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


  1. In a medium nonstick frying pan, heat 1½ tablespoons of oil over moderately low heat.

  2. Add the garlic, carrots, sugar, ¼ teaspoon of salt, pepper, and dried marjoram. Cook, covered, stirring occasionally, for 5 minutes.

  3. 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.

  4. Remove the pan from the heat.

  5. Stir in the remaining 1½ tablespoons of oil, ¼ teaspoon salt, lemon juice, and fresh marjoram.

  6. Serve warm, and enjoy!


  • Calories: 191.14kcal
  • Fat: 10.72g
  • Saturated Fat: 1.49g
  • Monounsaturated Fat: 7.42g
  • Polyunsaturated Fat: 1.36g
  • Carbohydrates: 23.91g
  • Fiber: 6.61g
  • Sugar: 11.96g
  • Protein: 2.28g
  • Sodium: 448.01mg
  • Calcium: 86.96mg
  • Potassium: 745.06mg
  • Iron: 1.13mg
  • Vitamin A: 1895.51µg
  • Vitamin C: 15.96mg
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