12 med. sized carrots (1 1/2 lbs.)
1/4 c. olive or vegetable oil
1 lg. red onion, peeled & chopped
1 or 2 cloves garlic
1/2 tsp. dried marjoram or oregano
1/4 tsp. dried thyme, crumbled
1/4 c. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper

Peel and coarsely shred carrots. Heat oil in a 12 inch skillet and add carrots, onion and garlic. Cook over moderately high heat, stirring constantly, for 5 minutes. Add marjoram and thyme. Cook another 1 to 2 minutes. Add lemon, toss lightly then season with salt and pepper. Toss well again and chill or serve warm.