Sautéed Carrots with Lemon and Marjoram

• FAST
• VEGETARIAN

Ingredients

1. 3 tablespoons olive oil
2. 1 large clove garlic, minced
3. 2 pounds carrots (about 16), cut diagonally into 1/2-inch slices
4. 1 teaspoon sugar
5. 1/2 teaspoon salt
6. 1/4 teaspoon fresh-ground black pepper
7. 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried marjoram
8. 4 teaspoons lemon juice

1. 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.
2. 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.
3. 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.