Sautéed Carrots with Lemon and Marjoram
Springtime means Spring Vegetables. Carrots are one such vegetable, especially if you use early baby carrots. The sautéed carrots with lemon with marjoram and other herbs plus a touch of sugar combine to give you a fresh, pan-roasted flavor. It makes a wonderful accompaniment to your main dish, whether vegetarian, vegan, roasted chicken or other protein.
3 tablespoons olive oil
1 large clove garlic, minced
2 pounds carrots (about 16), cut diagonally into ½ inch slices
1 teaspoon sugar
½ teaspoon sea salt
¼ teaspoon fresh-ground black pepper
1 teaspoon dried marjoram
4 teaspoons lemon juice
Fresh marjoram for garish if desired
In a medium nonstick frying pan, heat 1 ½ tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, ¼ teaspoon of the salt, the pepper, and the dried marjoram. Cover and cook for 5 minutes, stirring occasionally.
Remove the pan cover, increase heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown. That should take about 5-8 minutes, but watch to make sure they don’t burn.
Remove the pan from the heat. Stir in the remaining 1 ½ tablespoons oil and ¼ teaspoon salt, the lemon juice, and the optional fresh marjoram.