Roasted Carrots With Smoked Paprika
photo by Rita1652
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1133.98 g medium carrots, peeled and halved lengthwise (cut to uniform size and thickness)
- 29.58 ml blood orange olive oil
- 7.39 ml spanish smoked paprika (this can be reduced if you want)
- 4.92 ml kosher salt
- 29.58 ml brown sugar, plus
- 4.92 ml dark molasses
- 2.46 ml ground cumin
- 29.58 ml sherry wine vinegar (can sub Spanish dry sherry but *not* cooking sherry)
- 2.46 ml fresh ground black pepper
- 29.58 ml finely chopped fresh Italian parsley (cilantro is a good sub!)
directions
- Preheat oven to 450°.
- Place the carrots in a large, non-reactive bowl.
- Stir in the remaining ingredients except for the fresh parsley. Toss well to coat.
- Transfer the mixture to a jelly roll pan in a single layer.
- Bake for 25 minutes or until tender, stirring a few times to evenly roast.
- Transfer to a serving platter and sprinkle with fresh parsley or fresh cilantro .
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RECIPE SUBMITTED BY
COOKGIRl
United States