Roasted Orange-Paprika Carrots
photo by Baby Kato
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 680.38 g carrots (mixed colors if available)
- 14.79 ml extra virgin olive oil
- 1.23 ml kosher salt
- 1.23 ml fresh ground black pepper
- 1.23 ml sweet paprika
- 29.58 ml freshly squeezed orange juice
- 14.79 ml unsalted butter
- 14.79 ml lemon juice
directions
- Preheat oven to 400 degrees F.
- Peel carrots, trim ends and cut lengthwise into quarters. (If the carrots are large, cut in half across, then lengthwise.).
- Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots.
- Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer.
- Bake 30 minutes.
- 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.
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Reviews
-
I scaled back for 2 serves and this was enough for 3 of us with other sides. As my baby carrots were small I only halved them and cooked as directed and oh I also just mixed everything in the cooking pan and then it was a case into a 175C fan forced oven for 35 minutes and perfecto very tasty carrots that we all enjoyed, thank you BarbryT, made for Aussie/Kiwi Recipe Swap #85 February 2014.
-
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.
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RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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