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Pan-Roasted Orange-Paprika Carrots

THIS IS A TRIPLE-ORANGE VEGETABLE DISH: bright orange carrots, paprika, and orange juice come together to create a vibrant side dish.

Recipe information

  • Yield

    serves 4 as a side dish

Ingredients

1 tablespoon unsalted butter
3 large carrots, cut diagonally into 1/4-inch-thick slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed orange juice
1/4 teaspoon turbinado sugar or light brown sugar
1/4 teaspoon paprika

Preparation

  1. Step 1

    Heat a large skillet over medium-high heat and melt the butter. Cook until the butter browns, about 3 minutes. Add the carrots and stir. Season with the salt and pepper and let brown for 2 minutes without stirring. Stir and let the carrots cook for an additional 2 minutes, or until they are just starting to soften.

    Step 2

    Add the orange juice, sugar, and paprika and stir. Cook for 4 minutes, stirring occasionally, until the carrots have a brown glaze and are easily pierced with a fork. Turn off the heat, cover, and set aside until ready to serve. Serve warm.

  2. Make Ahead

    Step 3

    The carrots keep for up to 2 days in the refrigerator. Reheat them in a saucepan over low heat.

Pure Flavor
TagsCarrotRoot VegetableVegetableOrangeCitrusFruitSideDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerMake AheadRoastCookbooks
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