I loved this recipe -- I could have eaten it all! Since I am cooking for 2, I halved the oil, paprika (I used Hungarian Sweet paprika), carrots, onion, garlic and capers -- but used the full amount of water, red wine vinegar. This is definitely a keeper. The carrots were served with grilled steak and CL Glazed Turnips with Sage.
Carrots with Paprika and Capers
Comments and Reviews 1-3 of 3
dory92064 Posted: 02/02/10
Cansas Posted: 02/02/11
Excellent side dish that is even better made in advance and served at room temperature. My dinner guests had healthy seconds. I served this with CL's Moroccan Chicken Thighs and couscous for a great Moroccan meal!
greenvilleSCfan Posted: 01/17/11
I've been making this for years. Use it accompany any Moroccan type entrees. My 2 year old loves it!