Originally published November 12, 2008 at 12:00 AM | Page modified November 19, 2008 at 12:14 PM
PrintRecipe: Roasted Orange-Paprika Carrots
Makes 4 servings: 1 ½ pounds carrots, 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, ¼ teaspoon fresh ground black...
Makes 4 servings
1 ½ pounds carrots
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¼ teaspoon sweet paprika
2 tablespoons freshly squeezed orange juice
1 tablespoon unsalted butter
1 tablespoon lemon juice
1. Preheat oven to 400 degrees. Peel carrots, trim ends and cut lengthwise into quarters. (If carrots are large and thick, first cut in half crosswise, then again into quarters.)
2. Put carrots in a bowl; add oil, salt, pepper, paprika and orange juice, stirring to coat carrots. Spread into a heavy baking dish or cast-iron skillet large enough to hold carrots in a single layer. Bake 30 minutes.
3. Add butter and lemon juice to pan, stirring to melt butter. Continue baking about 5 minutes or until carrots are glazed and tender.
Adapted from "Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest" by Kurt Beecher Dammeier with Laura Holmes Haddad
Copyright © 2008 The Seattle Times Company
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