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1
Preheat the oven to 350F.
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2
Lightly coat a 9 x 13-inch casserole dish with cooking spray.
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3
Melt 2 tablespoons of the butter in a large skillet set over medium-high heat.
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4
Add the carrots, salt, pepper, and marjoram.
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5
Cook, stirring occasionally, until the carrots just start to brown, about 7 minutes.
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6
Sprinkle the flour over the carrots, stirring constantly.
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7
Cook until flour turns golden, 1 to 2 minutes.
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8
Slowly pour in the cream while stirring constantly.
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9
Bring to a boil, then remove the pan from the heat.
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10
Pour the mixture into the prepared casserole dish and cover with aluminum foil.
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11
Bake until the cream is bubbling and the carrots just give way when pierced with a knife, 20 to 25 minutes.
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12
Meanwhile, melt the remaining 2 tablespoons of butter in a medium skillet set over medium heat.
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13
Add the garlic and cook until the butter just begins to brown, about 3 minutes.
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14
Add the bread crumbs and season with salt and pepper.
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15
Cook, stirring occasionally, until the bread crumbs are lightly browned, about 5 minutes.
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16
Transfer to a medium bowl and set aside.
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17
When casserole has finished cooking, remove the foil and allow it to sit for about 10 minutes.
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18
Sprinkle the toasted bread crumbs evenly over the top before serving.
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19
Vegetarian friendly!
