Sautéed Carrots with Lemon and Marjoram

Sautéed Carrots with Lemon and Marjoram
Adapted from foodandwine.com
Sautéed Carrots with Lemon and Marjoram

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

Ingredients

  • 3

    tablespoons olive oil

  • 1

    large clove garlic, minced

  • 2

    pounds carrots (about 16), cut diagonally into 1/2-inch slices

  • 1

    teaspoon sugar

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon fresh-ground black pepper

  • 1

    tablespoon chopped fresh marjoram, or 1 teaspoon dried marjoram

  • 4

    teaspoons lemon juice

Directions

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

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