Roasted Carrots with Orange and Paprika

by Sarah on February 25, 2013

What up, Readers?  I’ve been busy.  Busy enough that weeknight dinners are somewhat haphazard, and I eat take-away more than I care to admit.  Maybe you’re in the same boat?  Here’s a nice little vegetable recipe that’s easy and more importantly, pretty delicious.

I made this a few years ago for Thanksgiving and decided to try it out again. It’s kind of a perfect winter side, given that carrots are around all year and you might have an orange and a lemon on your backyard tree.  I got this fruit from a client who had a laden tree and practically begged me to take a few.  I happened to have butter.  Duh.

I was initially attracted to this recipe not only for it’s ease, but also it’s use of sweet paprika, which I have a soft spot for.  Seems like recipes these days are all up in smoked paprika’s business, but I’m old school in my paprika choices.

My carrots appear to have gotten a little charred here, but I assure you that they went down just fine.  Give these a try people.

Adapted from this recipe originally posted in the Seattle Times.

Roasted Carrots with Orange and Paprika


  • 1 ½ pounds carrots
  • 1 Tbsp olive oil
  • 1/4-1/2 tsp sweet paprika
  • 2 Tbsp orange juice (approximately)
  • 1 Tbsp unsalted butter
  • 1 Tbsp lemon juice (approximately)
  • salt and pepper


  • Preheat oven to 400 degrees.
  • Peel carrots, trim ends and cut lengthwise into quarters. If your carrots are thick, split them in half or quarters lengthwise until all the pieces are approximately the same size.
  • Place carrots on a rimmed baking sheet. Squeeze half an orange over the top, then add olive oil and sprinkle with paprika and salt pepper.
  • Roast for 20-30 minutes until tender and charred. You may want to stir halfway or rotate pan.
  • Add butter and lemon juice to pan, stirring to melt butter. Return to oven about 5 minutes or until carrots are glazed and tender.

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