Glazed Carrots with Molasses and Marjoram

Ingredients

• 2 tablespoons fresh Italian parsley
• ½ cup fresh orange juice
• 3 pounds medium carrots
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 3 large fresh marjoram sprigs
• ½ cup water
• + 1 more ingredients
• • ¼ cup mild-flavored (light) molasses

Remove leaves from marjoram sprigs. Chop enough leaves to measure 2 teaspoons; reserve stems. Melt butter with oil in large skillet over medium-high heat. Add carrots; season with salt and pepper. Toss with tongs until evenly coated and sizzling, about 4 minutes. Add orange juice, 1/2 cup water, ...

View full recipe at Epicurious