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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (189g) Recipe makes 4 servings |
||
| Calories 130 | ||
| Calories from Fat 60 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 227mg | 9% | |
| Potassium 571mg | 16% | |
| Total Carbohydrate 17.6g | 5% | |
| Dietary Fiber 4.9g | 19% | |
| Sugars 8.5g | ||
| Protein 1.7g | 3% | |
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Roasted Orange-Paprika Carrots
By: BarbryT
Aug 19, 2007
from the Seattle-Times 8-07
SERVES 4
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.
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Featured Reviews for This Recipe
From: Liza at Recipezaar
On Oct 8, 2008
These were great! I think next time I'll add some orange zest to give it more of a citrus-y kick. Oh, as Charlotte suggests, I now see! Anyway a great, easy carrot side to go with our salmon and risotto. My kids even ate them...WHAT?! That truly is a miracle and a keeper recipe for me-i'll be making these again and again!
From: Charlotte J
On Jun 11, 2008
These have a very light citrus flavor to them with a little crunch at the end of 35 minutes. If you want more citrus taste, maybe you could try a little orange and lemon zest in the bottom of the pan. I did add about 1 tablespoon more of orange juice to mine at the beginning. I stirred them about 4 times while they were baking. Made for the Recipe Swap 17 game 2008 in the Aussie/NZ forum. Our group was Erica Group 8
From: Lalaloob
On Dec 7, 2007
Yes Yes Yes. Roasted Veggies are my passion and this was a perfect combination of flavors. I love when I have all the ingredients to just go with it. Thanks for posting. Lolly
From: Debala
On Aug 20, 2007
Outstanding! I don't like carrots, rarely will I eat them, but I really enjoyed these. I had a nice big helping of them and wished there were more, but the BF had already cleaned them out. This is a definite keeper, especially since they are so easy to make. The only thing I had to change was I had to use Sea Salt because the store didn't have any Kosher salt.
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