Sweet and Smoky Roasted Carrots | Everyday Dorie

Smoked paprika, also known as pimentón, is the magic behind the sweet and smoky roasted carrots recipe from Everyday Dorie. At first, I automatically think liquid smoke or something like that to be the source of the smoky flavor. Even though I might have used smoke paprika before, I didn’t fully comprehend its potential to boost flavor until now. Therefore, I almost missed the smoked paprika in my freezer or skipped the ingredient all together, not remembering whether I have it or not.

Smoked paprika uses chilies that are smoke-dried and then crushed. They are typically smoked with oak which leads to a strong outdoorsy flavor. It also has a lovely vibrant red tone that’s hard to miss.

The mix Dorie concocts with honey, vinegar, cumin, cayenne and smoked paprika is nothing short of genius. The dominant players are 1/4 cup of cider vinegar and 1 tablespoon of smoked paprika for roasting two pounds of carrots. (For the rest of the ingredients, you can easily taste and adjust, accordingly.) Next, glaze the carrots with the smoky mix all over.

Let them roast at 425°F for about 50 minutes. You start sensing you’re barbecuing outdoors. Not only the roast smells heavenly in the oven, a deep and beautiful, rusty-color, syrupy sauce develops under the carrots. With the aroma and sight, you know you’re in for a treat.

Wait, there is another side story. I grabbed a run-of-the-mill pack of carrots at Whole Foods, because that’s all they had. I went back to the vegetable section before checking out. Incidentally, I saw a box of fresh multi-color organic rainbow carrots in the process of being unpacked and stocked. Instantly, I wanted those. I wasn’t the only one because the carrots were just too perfect to pass up. Nowhere other than the farmers markets have I seen carrots so super fresh. Serendipity!

What happens when you start with the best raw ingredient, a magic formula and some incredible spice? My daughter and I finished the whole pound of carrots we just roasted. Feeling somewhat guilty and, also, not wanting to shortchange anyone, we made a second batch on the same day. It’s only fair that all the eaters in the family have equal access to delicious food.

I’d put this sweet and smoky mix on Greek yogurt, mayo, salad, roast or anything, as Dorie suggests. Based on my experience, this recipe is likely to give any homecook instant credibility and recognition. Give it a try.