In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.
Recipe courtesy of Nancy Fuller