1 c. water
1 tsp. salt
2 lb. carrots, sliced
1/4 c. maple syrup
1/4 c. butter
1 tsp. leaf marjoram, crumbled
1 tsp. salt
1/4 tsp. pepper

Cook carrots in water and salt until tender; drain. Cook syrup, butter, marjoram, salt and pepper in a skillet over low heat until bubbly and caramel-like. Add carrots, toss gently and cook over high heat until liquid is absorbed.