Sautéed Carrots with Lemon and Marjoram - Recipe from Price Chopper
Sautéed Carrots with Lemon and Marjoram
Marjoram is a member of the mint family and is a great herb for use with vegetables, especially baby carrots. This is a great side for a traditional Easter dinner.
Marjoram is a member of the mint family and is a great herb for use with vegetables, especially baby carrots. This is a great side for a traditional Easter dinner.
- In a medium nonstick frying pan, heat 1 1/2 Tbsp. of the oil over moderately low heat. Add the garlic, carrots, sugar, 1/4 tsp. of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes.
- 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.
- 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.
- Transfer to platter and serve.
