The cover of the Food & Wine section March 13 will feature more appealing methods to drink green beverages in honor of St. Patrick's Day. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
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)
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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