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Categories: Vegetables, Vegetarian

Carrots with smoky pimenton-orange glaze

Carrots with smoky pimenton-orange glaze
Bryan Chan / Los Angeles Times

Keep your ribbons and your bows, your stockings hung by the chimney with care. When it comes to the holidays, what I really want is an open house. All year long we have dinner parties, pretty quiet affairs usually, maybe ... Read more

Total time: 50 minutes | Serves 8 to 10
Note: Pimenton de la vera is Spanish smoked paprika.
  • 6 bunches carrots
  • 3 cloves garlic, minced
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt, plus more to taste
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 1/2 teaspoon pimenton de la vera
  • 6 tablespoons toasted slivered almonds
  • 1 tablespoon minced parsley

Step 1Peel and cut the carrots into 2 to 2 1/2 -inch lengths. Cut these into sticks of roughly equal size -- the thin tips can be cut in half, the slightly fatter middles in quarters and the large base in sixths. You should have about 9 cups of carrots. (The recipe can be made to this point a day ahead and refrigerated in a tightly covered container.)

Step 2Combine the carrots in a large skillet with the garlic, water, olive oil and salt. Toss to mix well. Cook, covered, over medium-high heat until the carrots just begin to become tender, about 5 minutes. Remove the lid and increase the heat to high. Cook stirring frequently, until the liquid has reduced to a glaze in the bottom of the pan, about 5 to 7 minutes more.

Step 3While the carrots are cooking, combine the orange juice, lemon juice and pimenton in a small bowl and stir until smooth. When the cooking liquid in the pan has reduced to a glaze, add the citrus-pimenton combination to the pan and toss to coat the carrots evenly. Cook until the carrots are glazed, 3 to 5 minutes.

Step 4Before serving, stir in the almonds and minced parsley. Season to taste with salt. Serve hot or at room temperature.

Each serving:
143 calories; 3 grams protein; 23 grams carbohydrates; 7 grams fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 501 mg. sodium.
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