Roasted Carrots With Smoked Paprika - cooking recipe

Ingredients

2 1/2 lbs medium carrots, peeled and halved lengthwise (cut to uniform size and thickness)
2 tablespoons blood orange olive oil
1 1/2 teaspoons spanish smoked paprika (this can be reduced if you want)
1 teaspoon kosher salt
2 tablespoons brown sugar, plus
1 teaspoon dark molasses
1/2 teaspoon ground cumin
2 tablespoons sherry wine vinegar (can sub Spanish dry sherry but *not* cooking sherry)
1/2 teaspoon fresh ground black pepper
2 tablespoons finely chopped fresh Italian parsley (cilantro is a good sub!)

Preparation

Preheat oven to 450\u00b0.
Place the carrots in a large, non-reactive bowl.
Stir in the remaining ingredients except for the fresh parsley. Toss well to coat.
Transfer the mixture to a jelly roll pan in a single layer.
Bake for 25 minutes or until tender, stirring a few times to evenly roast.
Transfer to a serving platter and sprinkle with fresh parsley or fresh cilantro .