HERBED CARROTS

1 lb. baby carrots                                      

1 1/2 tsp. dried marjoram or rosemary

1/2 cup onion, finely chopped

3 Tbsp. butter

salt & pepper to taste

Steam or boil carrots until tender; set aside.  Melt butter in a saucepan over medium to medium-high heat.  Add onions and herbs; cook until onion is translucent.  Add in carrots; stir to coat with onions and herbs.  Cook for another 2 to 3 minutes.  Season with salt and pepper to taste.