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.