Smoky-Sweet Glazed Carrots

Tri-City HeraldMarch 11, 2013 

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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.

Smoky-Sweet Glazed Carrots

4 or 5 servings 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.

NUTRITION Per serving (based on 5): 100 calories, 1 g protein, 15 g carbohydrates, 5 g fat, 2 g saturated fat, 5 mg cholesterol, 120 mg sodium, 3 g dietary fiber, 9 g sugar

Adapted from: The Clean Plates Cookbook: Sustainable, Delicious, and Healthier Eating for Every Body by Jared Koch with Jill Silverman Koch.

From: The Washington Post

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