Smoked Paprika Roasted Baby Carrots

I have never really loved cooked carrots, but when I started getting baby carrots at the farmers market a few years ago, I was hooked. Once roasted, they become incredibly sweet. I could eat a whole pan of them roasted with just a little olive oil, but I especially love them accentuated by smokey and earthy spices. Make extra–tomorrow I will be sharing my favorite way to turn these into a lunch or dinner.

Smoked Paprika Roasted Baby Carrots

 

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Ingredients

• 3 tablespoons olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon coriander
• 1 large bunch of baby carrots, tops removed
• Salt and pepper, to taste
• Thyme leaves, for garnish

Instructions

1. Preheat oven to 425 degrees F. In a small bowl, stir together olive oil, smoked paprika, and coriander. Arrange carrots on a baking sheet. Pour the olive oil and spice mix over the carrots, tossing to coat. Sprinkle with salt and pepper.
2. Roast carrots in the preheated oven for 15-25 minutes, until carrots are brown in spots and tender but still crisp. Remove from oven and top with fresh thyme leaves.

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