Carrots Roasted With Smoked Paprika Recipes

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!

Steps:

• Heat oven to 425 degrees. Combine the sweet potatoes, onion and garlic in a large bowl, and drizzle the olive oil over it, then toss to coat. Sprinkle the salt, pepper and smoked paprika over the potatoes, and toss again to coat. Tip the potatoes onto a sheet pan or into a shallow casserole, then cover it with foil.
• Roast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 30 to 40 minutes. Serve hot, drizzled with burned-scallion crema if you like.

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 .

Steps:

• Set up your smoker following the manufacturer's instructions and heat to 250 degrees. Alternatively, set up your charcoal grill for indirect grilling and heat to 250 degrees, using half the normal amount of charcoal (you need less charcoal to keep the heat low). Add the wood to the fire.
• Arrange the carrots on the grate away from the heat and smoke until pliable but still al dente, about 1 hour. To test for doneness, bend a carrot from the ends. The carrot is ready when you can bring the ends to within 2 inches of each other without the carrot breaking.
• While the carrots smoke, make the roasted yeast rub: Heat a dry cast-iron skillet over medium-low. Add the yeast, pepper, cocoa powder, cumin, caraway and juniper berries, and toast, shaking the pan frequently and stirring steadily with a wooden spoon to prevent scorching, until the yeast darkens a few shades to chestnut brown and the spices are fragrant, about 5 minutes. Transfer the mixture to a large but shallow mixing bowl and let cool.
• Add the hot smoked carrots to the yeast mixture and toss to coat. Stir in the maple syrup and oil and mix well. Add salt to taste. Let the carrots rest for 10 to 15 minutes to cool while absorbing the yeast and spice flavors.
• Sprinkle with the chopped celery leaves, if using, and serve at room temperature. Mr. Umansky recommends eating the carrots with your fingers.

Steps:

• Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes., Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.