Carrots Roasted with Smoked Paprika

Photo: Randy Mayor; Styling: Leigh Ann Ross
Slicing the carrots lengthwise gives them a distinctive look, while smoky spice balances their natural sweetness.

Yield:

10 servings (serving size: 1/3 cup)

Recipe from

Nutritional Information

Calories 72
Fat 3 g
Satfat 0.4 g
Monofat 2 g
Polyfat 0.4 g
Protein 1.1 g
Carbohydrate 11.1 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 267 mg
Calcium 39 mg

Ingredients

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

Preparation

1. Place a jelly-roll pan on bottom oven rack. Preheat oven to 450°.

2. 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.

Note:

Molly O'Neill,

December 2009