If your pantry contains Spanish smoked paprika, maple syrup and either broth or a bouillon cube, this savory side dish will set you back only the cost of a bag of carrots.
Servings: 4 - 5
- 1 pound carrots (not baby-cut)
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons vegetable broth (may substitute chicken broth)
- 2 tablespoons pure maple syrup
- 2 teaspoons sweet or hot Spanish smoked paprika (pimenton; may substitute 1 teaspoon dark chili powder)
- Kosher salt
Trim the carrots, then cut them crosswise into 2 1/2-inch pieces. Cut each of those pieces lengthwise into 1/4-inch sticks.
Heat the butter and oil in a large skillet over medium heat. Add the carrots and stir to coat; cook for 2 minutes, reducing the heat as needed to keep the carrots from burning. Add the broth, syrup and smoked paprika; cook for about 10 minutes, tossing the carrots a few times, until they are tender and lightly browned and the liquid has reduced to a glaze.
Season with salt to taste; serve hot.
Adapted from "The Clean Plates Cookbook: Sustainable, Delicious, and Healthier Eating for Every Body," by Jared Koch with Jill Silverman Koch (Running Press, 2013).
Tested by Bonnie S. Benwick.
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