Lemon and Marjoram Carrots

Hello and welcome to my kick ass food blog!  I hope you enjoy all of the uber-terrific recipes!  Most, not all of these recipes, are vegetarian and quick and easy to prepare.  The longer ones, though, are definitely worth the effort.

Now for the first one.

Lemon and Marjoram Carrots

3 tbsp. olive oil 
1 large clove garlic, minced 
2 pounds carrots, cut diagonally into 1/2-inch slices 
1 tsp. sugar (or honey) 
1/2 tsp. salt 
1/4 tsp. fresh-ground black pepper 
1 tbsp. chopped fresh marjoram, or 1 tsp. dried marjoram 
4 tsp. freshly squeezed lemon juice 

1.  In a medium nonstick frying pan, heat 1 1/2 tsp. of the oil over
moderately low heat.  Add the garlic, carrots, honey, 1/4 tsp. 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 tbsp.
oil and 1/4 tsp. salt, the lemon juice, and the fresh marjoram, if
using.