Slicing the carrots lengthwise gives them a distinctive look, while smoky spice balances their natural sweetness.
2 tablespoons olive oil
1 1/2 teaspoons Spanish smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds medium carrots, peeled and halved lengthwise
2 tablespoons finely chopped fresh cilantro
How to Make It
Place a jelly-roll pan on bottom oven rack. Preheat oven to 450°.
Combine first 5 ingredients in a large bowl; toss well. Arrange carrot mixture in a single layer on preheated pan. Bake at 450° for 25 minutes or until tender, stirring after 12 minutes. Sprinkle with cilantro.
I made these for a Thanksgiving potluck dinner, and received several compliments. It's also very easy recipe. The carrots I bought were not very uniform, so in addition to halving them lengthwise, I cut them into 3-inch lengths (and halved some of those lengthwise again); accordingly, the roasting time wasn't quite as long, maybe 18-20 minutes.
I let mine go in the oven a little longer since the thicker pieces looked not quite tender. Ended up going until they were a little crunchy, they tasted like deliciously healthy french fries. Will continue to make this and let them get a little crunchy!