Roasted Orange-Paprika Carrots

BarbryT's Note:

from the Seattle-Times 8-07

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 1/2 lbs carrots (mixed colors if available)
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon sweet paprika
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice

Directions:

1. Preheat oven to 400 degrees F.
2. Peel carrots, trim ends and cut lengthwise into quarters. (If the carrots are large, cut in half across, then lengthwise.).
3. Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots.
4. Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer.
5. Bake 30 minutes.
6. Add the butter and lemon juice to the pan, stirring to melt the butter. Continue baking about 5 minutes or until the carrots are glazed and tender.

Reviews

[Mustang Sally 54269]

We loved this recipe. We don't make carrots very often & normally prefer tart vs sweet, this one was kinda in the middle with just enough sweet from the juice & carrots which balanced nicely with the tart of the lemon & paprika. I didn't have unsalted butter so I just cut the kosher salt back abit. For a change I didn't have to adjust more ingredients & it came out absolutely perfectly for us, thanks for sharing.

[loof]

Loved these carrots! The wonderful flavor of the carrots really came through in this. I made just as directed, adding another light sprinkling of paprika when I served them. Thanks for sharing your recipe! Made for Spring PAC 2010

[Mikekey]

These are great! The roasting brings out the natural sweetness of the carrots. I wanted to try this with purple carrots, but they were out at the farmer's market. Will try again! Made for Fall 2009 PAC.