Carrots Roasted With Smoked Paprika Recipes
ROASTED CARROTS WITH SMOKED PAPRIKA
Modified from a recipe found on myrecipes.com which in turn was printed in Cooking Light, December 2009. The brown sugar, cumin and sherry vinegar were my addition. PS This also tasted delicious substituting asparagus for the carrots. fyi
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°.
- Place the carrots in a large, non-reactive bowl.
- Stir in the remaining ingredients except for the fresh parsley. Toss well to coat.
- Transfer the mixture to a jelly roll pan in a single layer.
- Bake for 25 minutes or until tender, stirring a few times to evenly roast.
- Transfer to a serving platter and sprinkle with fresh parsley or fresh cilantro .
Nutrition Facts : Calories 84.7, Fat 3, SaturatedFat 0.4, Sodium 312.8, Carbohydrate 14.4, Fiber 3.4, Sugar 8.5, Protein 1.2
PAPRIKA HERB ROASTED CARROTS RECIPE BY TASTY
Here's what you need: carrots, oil, Chopped fresh parsley, paprika, salt, pepper
Provided by Merle O'Neal
Categories Snacks
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200ºC).
- Trim the carrots, then slice on the diagonal into ½ inch thick coins.
- Transfer the carrots to a baking sheet and add the oil, parsley, paprika, salt, and pepper. Toss to coat.
- Bake for 20-25 minutes, until the carrots are tender. Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 82 calories, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 0 grams, Sugar 1 gram
OKRA ROASTED WITH SMOKED PAPRIKA
When you want to cook okra without frying it, roast it with lemon juice for a lighter version. The smoked paprika gives it even more roasty oomph. -Lee Evans, Queen Creek, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Toss together all ingredients. Arrange in a 15x10x1-in. baking pan; roast until okra is tender and lightly browned, 30-35 minutes.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED CARROTS WITH YAJI SPICE RELISH
A fragrant combination of dried spices and aromatics, yaji, also known as suya spice, is as ubiquitous as salt and pepper in homes across Northern Nigeria and West Africa more broadly. Often used to cure meats and finish other dishes, the spice blend is made depending on taste and access to ingredients, so the recipe can range from home to home and vendor to vendor. Common among blends is the addition of a warming chile powder, ground ginger (although fresh is used in some cases) and pulverized peanuts. Here, a basic yaji spice blend is incorporated into a fresh, piquant relish of scallions, lemon zest and juice as a finish to liven up roast vegetables.
Provided by Yewande Komolafe
Categories vegetables
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Toss the carrots with 2 tablespoons oil, and season lightly with salt. Spread in an even layer on 2 baking sheets and roast until vegetables are tender and caramelized in spots, about 40 minutes, rotating sheet pans once halfway through the cooking process.
- As the carrots roast, make the relish: Grate the ginger into a large bowl and add the sliced scallions. Zest 1 lemon over the bowl, and squeeze in the juice from 1½ lemons. (Reserve the other half for serving.) Stir to combine. Add the remaining 2 tablespoons oil. Stir in the roasted peanut oil (if using), the yaji spice, paprika and parsley. Stir to combine,then taste and adjust the seasoning if necessary.
- While the vegetables are still warm, gently toss in the large bowl to coat with the relish. Transfer to a platter, and scatter the toasted peanuts over the top. Serve with reserved lemon half, if you like.
CARROTS ROASTED WITH SMOKED PAPRIKA
Steps:
- 1. Place a jelly-roll pan on bottom oven rack. Preheat oven to 450°. 2. Combine first 5 ingredients in a large bowl; toss well. Arrange carrot mixture in a single layer on preheated pan. Bake at 450° for 25 minutes or until tender, stirring after 12 minutes. Sprinkle with cilantro.
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