Carrots Roasted with Smoked Paprika

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


10 servings (serving size: 1/3 cup)

Recipe from

Cooking Light

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


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


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.

Molly O'Neill,

Cooking Light

December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note