Glazed Carrots with Molasses and Marjoram


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

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


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