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.
Ingredients
- 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
Instructions
- 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.
