Paprika Roasted Carrots with Cilantro
11 hours of driving is in my near future. UGH! To make that 11 hours more enjoyable– throw in a one year old that hates his car seat! (Do any of you experience this with your child?) We try everything and it just doesn’t satisfy an energetic child that just wants to run around.
What is our motivation you say?
There it is..the land of mountains.
So that 11 hour drive will take us to Tennessee to visit my parents. Johnson City. Where? (I can hear you saying that). I said the same thing the first time it came out of my parents mouth. It’s way over in that Eastern tip of TN almost to North Carolina but more importantly it is beautiful.
I am excited to hit the road and see my parents, soak in those mountain views and ride a bike down The Creeper Trail.
The Creeper Trail. <——click on that link and find out what is in store for us..
Since we live in Chicago I crave places that offer me a chance to escape the busy, chaotic life of the city and breathe in fresh air and take in killer views (don’t get me wrong I love city life too).
What else is on the agenda? DEFINITELY a trip to Asheville, North Carolina (one of our FAVORITE cities ever) and the Great Smokey Mountains.
Now onto the recipe I was going to share before I got all excited.
The sweetness of the carrots mixed with the smoky flavor of the paprika is just right. Try it out for yourself!
Paprika Roasted Carrots with Cilantro RecipePrint
The mixture of the sweet carrots and the smokey paprika make these roasted carrots a perfect flavor packed side dish.
- 2 tablespoons olive oil
- 1 1/2 teaspoons Spanish smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 lbs medium carrots, peeled and halved lengthwise
- 2 tablespoons finely chopped fresh cilantro
- Place a baking sheet on the bottom rack of the oven. Preheat the oven to 450F.
- Combine first 5 ingredients in a large bowl and toss well. Arrange the carrot mixture on a single layered preheated pan on 450F for 25 minutes (or until tender) stirring half way through.
- Remove carrots from oven and let cool for 2-4 minutes, sprinkle with fresh cilantro and serve warm.
I am a huge fan of Spanish smoked paprika. If you like spicy flavors with a little smokiness mixed in, this is a spice you must buy for your spice rack! I love the cilantro sprinkled on top at the end, but you could also use fresh parsley or nothing at all.
Slightly adapted from Cooking Light