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Carrots Roasted with Smoked Paprika

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 10 servings (serving size: 1/3 cup)
Slicing the carrots lengthwise gives them a distinctive look, while smoky spice balances their natural sweetness.

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

Nutrition 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

How to Make It

  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.