Sweet & smoky roasted carrots
Roast
Roasting
Excerpted with permission from Dorie Greenspan's Everyday Dorie: <br /> <br />If you love smoked paprika, the odds are high that you’ll love these carrots. They’re roasted in a hot oven after they’ve been rolled around in a mix of honey, vinegar, cumin, cayenne and smoked paprika, which I consider a magical ingredient. I use it for its deep, almost sexy flavor and think of its beautiful rusty color as a bonus. However, smoked paprika is only magical if it’s fresh. Give yours the once-over before you use it. Look at its color, which should be vibrant, then stir it or shake it and sniff — if it doesn’t smell rich and smoky, you’ll be disappointed in the dish. <br /> <br />Smoked paprika, which is also known as pimentón, can be either mild and sweet or picante (hot). I prefer to buy the sweet version and add cayenne or piment d’Espelette (see page 334) when I want some heat, <br />but experiment and see what you like. <br /> <br />The carrots are good hot, at room temperature or cold, making them as right for dinner as for a summer picnic. <br /> <br />If you have fresh carrots with their green tops, cut off the feathery tops but leave an inch or two of the green stems — they add to the dish’s simple good looks. Similarly, if their taproots are still attached, trim them so that they, too, are just an inch or so long.
Share:
0
16
0
Comments