Roasted Orange-Paprika Carrots |
|
 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
from the Seattle-Times 8-07 Ingredients:
1 1/2 lbs carrots (mixed colors if available) |
1 tablespoon extra virgin olive oil |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon sweet paprika |
2 tablespoons freshly squeezed orange juice |
1 tablespoon unsalted butter |
1 tablespoon lemon juice |
Directions:
1. Preheat oven to 400 degrees F.
2. Peel carrots, trim ends and cut lengthwise into quarters. (If the carrots are large, cut in half across, then lengthwise.).
3. Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots.
4. Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer.
5. Bake 30 minutes.
6. Add the butter and lemon juice to the pan, stirring to melt the butter. Continue baking about 5 minutes or until the carrots are glazed and tender.
|
|