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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.1g
  • Carbohydrate: 11.1g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 267mg
  • Calcium: 39mg

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. 1. Place a jelly-roll pan on bottom oven rack. Preheat oven to 450°.
  2. 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.
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