ROASTED CARROTS WITH SMOKED PAPRIKA

Roasted Carrots With Smoked Paprika image

Provided by COOKGIRl

Categories Vegetable

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

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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