Roasted Carrots With Smoked Paprika
35 mins (prep 10, cooking 25)
14 ingredients
10 servings
Modified from a recipe found on which in turn was printed in Cooking Light, December 2009. The brown sugar, cumin and sherry vinegar were my addition. PS This also tasted delicious substituting asparagus for the carrots. fyi

Categories:  <-60-mins , side-dish , vegan , easy , vegetarian , carrots , vegetable , time-to-make ,
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Serving Size (7.72 g)
Servings 10
Amount per Serving
Calories 37.39 Calories from Fat 26.64
% Daily Value *
Total Fat 2.96g 45.51%
Saturated Fat 0.41g 20.42%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 233.44mg 97.26%
Total Carbohydrate 2.9g 9.67%
Dietary Fiber 0.0 g 0.0%
Sugars 2.87 g %
Protein 0.0g 0.07%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 2.63mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium carrots, blood orange, spanish smoked paprika, dark molasses, ground cumin, sherry wine vinegar, fresh ground black pepper, chopped fresh italian parsley