Pan-Roasted Orange-Paprika Carrots

Name: Pan-Roasted Orange-Paprika Carrots
Yield: serves 4 as a side dish
Ingredients: 1 tablespoon unsalted butter; 3 large carrots, cut diagonally into 1/4-inch-thick slices; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons freshly squeezed orange juice; 1/4 teaspoon turbinado sugar or light brown sugar; 1/4 teaspoon paprika

December 22, 2011

THIS IS A TRIPLE-ORANGE VEGETABLE DISH: bright orange carrots, paprika, and orange juice come together to create a vibrant side dish.

Recipe information

Yield
serves 4 as a side dish

Ingredients

1 tablespoon unsalted butter

3 large carrots, cut diagonally into 1/4-inch-thick slices

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons freshly squeezed orange juice

1/4 teaspoon turbinado sugar or light brown sugar

1/4 teaspoon paprika

Preparation

Step 1
Heat a large skillet over medium-high heat and melt the butter. Cook until the butter browns, about 3 minutes. Add the carrots and stir. Season with the salt and pepper and let brown for 2 minutes without stirring. Stir and let the carrots cook for an additional 2 minutes, or until they are just starting to soften.
Step 2
Add the orange juice, sugar, and paprika and stir. Cook for 4 minutes, stirring occasionally, until the carrots have a brown glaze and are easily pierced with a fork. Turn off the heat, cover, and set aside until ready to serve. Serve warm.
Make Ahead
Step 3
The carrots keep for up to 2 days in the refrigerator. Reheat them in a saucepan over low heat.

Pure Flavor

TagsCarrot Root Vegetable Vegetable Orange Citrus Fruit Side Dinner Gluten Free Nut Free Vegetarian Quick Easy 5 Ingredients or Fewer Make Ahead Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Make Ahead

Step 3

Recipe notes