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Glazed Carrots with Marjoram

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 10 servings
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8 tablespoons unsalted butter

2 shallots, peeled and thinly sliced into rounds 

2 pounds carrots, trimmed and cut into 3-inch pieces 

4 fresh sage leaves, chopped 

1 cup chicken broth 

1/4 cup honey 

1/4 cup dry white wine 

2 tablespoons marjoram leaves, chopped 

Kosher salt and freshly ground black pepper 


  1. In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
  2. 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.