Paprika-Spiced Caramelized Carrots

>> Monday, February 16, 2015

Paprika-Spiced Caramelized Carrots

I fell for these beauties as soon as I saw them - long delicate carrots, brilliant orange with their fuzzy tops bright green. I had to have them.

We're in a passion over smoked paprika as well, and when I sprinkled the paprika on the carrots and roasted them slow and tenderly turned them, they were a revelation. These are nothing like the boiled carrots I grew up with.


1 lb. thin carrots, scrubbed
1 tbsp smoked or sweet paprika
1 tsp dry mustard
2 tbsp orange juice
1 tbsp olive oil, divided
Salt and pepper to taste


Slice the carrots in half, length-wise. Brush half the oil on a baking sheet, and arrange the carrots on the pan. Whisk together the remaining ingredients and pour over the carrots. Marinate for 15 minutes.

Preheat the oven to 350 degrees. Roast the carrots about 20 minutes, turning occasionally, until tender. Drizzle with the caramelized marinade before serving.

Serves 4-6.


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