Carrots Roasted With Smoked Paprika Recipes

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ROASTED CARROTS WITH SMOKED PAPRIKA



Roasted Carrots With Smoked Paprika image

Modified from a recipe found on myrecipes.com which in turn was printed in Cooking Light, December 2009. The brown sugar, cumin and sherry vinegar were my addition. PS This also tasted delicious substituting asparagus for the carrots. fyi

Provided by COOKGIRl

Categories     Vegetable

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

2 1/2 lbs medium carrots, peeled and halved lengthwise (cut to uniform size and thickness)
2 tablespoons blood orange olive oil
1 1/2 teaspoons spanish smoked paprika (this can be reduced if you want)
1 teaspoon kosher salt
2 tablespoons brown sugar, plus
1 teaspoon dark molasses
1/2 teaspoon ground cumin
2 tablespoons sherry wine vinegar (can sub Spanish dry sherry but *not* cooking sherry)
1/2 teaspoon fresh ground black pepper
2 tablespoons finely chopped fresh Italian parsley (cilantro is a good sub!)

Steps:

  • 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 .

Nutrition Facts : Calories 84.7, Fat 3, SaturatedFat 0.4, Sodium 312.8, Carbohydrate 14.4, Fiber 3.4, Sugar 8.5, Protein 1.2

PAPRIKA HERB ROASTED CARROTS RECIPE BY TASTY



Paprika Herb Roasted Carrots Recipe by Tasty image

Here's what you need: carrots, oil, Chopped fresh parsley, paprika, salt, pepper

Provided by Merle O'Neal

Categories     Snacks

Yield 4 servings

Number Of Ingredients 6

4 carrots
2 tablespoons oil
¼ cup Chopped fresh parsley
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat the oven to 400°F (200ºC).
  • Trim the carrots, then slice on the diagonal into ½ inch thick coins.
  • Transfer the carrots to a baking sheet and add the oil, parsley, paprika, salt, and pepper. Toss to coat.
  • Bake for 20-25 minutes, until the carrots are tender. Let cool for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 82 calories, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 0 grams, Sugar 1 gram

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