Chop 2 tsp marjoram leaves, 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, molasses, and marjoram stems. Reduce heat to medium-low. Cover andn simmer until carrots are almost tender, about 12 minutes. Uncover; increase heat to high and boil until juices are reduced to syrup and carrots are tender, about 5 minutes. Discard marjoram stems. Add parsley and chpped marjoram; toss to coat. Season to taste with salt and pepper.
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 25 (30%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.1mg||2 %|
|Sodium 92.9mg||3 %|
|Potassium 435.7mg||11 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 11.3g|
|Protein 1.2g||2 %|
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Calories per serving: 83
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