Carrots With Paprika And Capers Food

PAPRIKA HERB ROASTED CARROTS RECIPE BY TASTY

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!

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
• Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
• Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
• Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.

SAVORY CARROTS WITH PAPRIKA AND CAPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add paprika; sauté 30 seconds.
• Add onion; sauté 5 minutes or until tender.
• Add carrot, water, and garlic; reduce heat to medium-low.
• Cover and cook 10 minutes or until carrot is tender.
• Add capers, vinegar, and salt; uncover and cook 8 minutes or until liquid almost evaporates.
• Sprinkle with parsley.

CARROTS WITH PAPRIKA AND CAPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add paprika; sauté 30 seconds.
• Add onion; sauté 5 minutes or until tender. Add carrot, water, and garlic; reduce heat to medium-low.
• Cover and cook 10 minutes or until carrot is tender.
• Add capers, vinegar, and salt; uncover and cook 8 minutes or until liquid almost evaporates. Sprinkle with parsley.

BRAISED CARROTS WITH CUMIN AND RED PEPPER

Steps:

• Cut the carrots lengthwise, or quarter them if you wish.
• Warm the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the carrots and turn them in the oil to coat. Season generously with salt. Add the garlic and 1 cup of water. Bring to a boil, then reduce the heat to a gentle simmer and cover the pan. Cook for about 10 minutes, until the carrots are just tender.
• Remove the lid, raise the heat, and let any remaining water cook away.
• Sprinkle the cumin, red pepper and paprika over the carrots and transfer them to an oven-proof serving dish. Serve hot or at room temperature. The carrots may be left at room temperature for 2 to 3 hours, or refrigerated and brought to room temperature, before reheating in a 400-degree oven for 10 minutes.