Roasted Orange-Paprika Carrots
from the Seattle-Times 8-07
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INGREDIENTS
Nutrition- 1 1⁄2
- 1tablespoon extra virgin olive oil
- 1⁄4teaspoon kosher salt
- 1⁄4teaspoon fresh ground black pepper
- 1⁄4teaspoon sweet paprika
- 2tablespoons freshly squeezed orange juice
- 1tablespoon unsalted butter
- 1tablespoon lemon juice
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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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